At the Loblaw livelifewell blogger and media session we were treated to a lovely soup that both Reg and I adored. It was very light and flavourful, perfect for this time of year where we are transitioning to “better” weather, AKA moving from snow to freezing rain. We still need soup!
I liked it so much I made it just two days after the media session and we ate it all weekend.
The recipe says to use a medium sauce pan but I recommend more of a big soup pot like the one I used. Heat 2 tbsp of olive oil over medium heat. Add 1 thinly sliced medium leeks (white and light green parts) and 2 tbsp finely chopped ginger. Cook for 7 to 9 minutes stirring frequently until softened.
BTW, I am thrilled my Superstore is now selling leeks individually instead of in bundles of four. Much easier to carry home and less of a foodie commitment.
Add 3 cloves of chopped garlic. Cook for 1 minutes.
Stir in 4 sliced carrots and 1 large sweet potato cut into chunks.
Add 1/2 tsp curry powder.
Add 1 900 mL package of chicken broth and 2 1/2 cup water.
Bring to a boil, reduce heat and simmer for 20 to 25 minutes until veggies are soft.
Stir in 1/2 cup of orange juice and 1/2 tsp salt.
Using an immersion or stand blender, puree until smooth.
I was impressed my immersion blender mostly worked! Normally it does not break down a soup at all but I was using my blender to make our smoothies so I had to give it a shot and I am glad I did! There were still some chunks but it mostly broke down the veggies. Nice!
Instead of dolloping with Greek yogurt which I did not have at the time I used sour cream. This soup is quite thin and light but needs that additional creaminess to bring it altogether.
I made a whole batch of this soup, we ate it for three days with sandwiches and did not get bored. In fact, because I kept heating and reducing the soup, the thicker and even more flavourful it got so we liked it more and more. The ginger and curry go wonderfully with the carrot and the sweet potato, creating warmth and depth. A very simple soup with bold but not overpowering flavours.
We both loved it and I will make it regularly, especially now that I can buy a lone leek to make it with basic ingredients I usually have in the house. This makes it quite economical as well which rocks.
I give this recipe four and a half out of five wooden spoons.