“Orange” Sweet Potato and Carrot Soup
Israelis often refer to sweet potato-squash-carrot soup as “orange soup.” This recipe uses only sweet potatoes and carrots, though you can add butternut squash if you’d like. The crystallized ginger is optional, but it adds an extra sweet-spicy kick. It was a serendipitous addition one day when I ran out of fresh ginger. Now I make sure to add both. I like to top this soup with chickpeas, a sprinkle of currants and some minced cilantro.
- 2-3 tablespoons olive oil
- 4 small onions, diced
- 3 large sweet potatoes, cut into small chunks
- 6 large carrots, peeled and cut into thick coins
- 1 tablespoon curry powder
- 1½ inch knob fresh ginger
- 4 cups vegetable broth
- 2 cups water, plus more if needed
- 4-5 pieces crystallized ginger (optional), minced
- 1 tablespoon honey
- Heat the olive oil in a large pot over medium-high heat. Add onion and sauté until golden and caramelized. Add sweet potatoes, carrots, curry powder and fresh ginger and sauté until mixed. Pour in broth and water, add crystallized ginger and honey and simmer until vegetables are very soft, about 35 to 40 minutes. Remove from heat and blend with an immersion blender or cool completely and blend in batches in a food processor or blender. Reheat before serving, adding water if necessary to thin it.