Carrot and Sweet Potato Soup with Garam Masala Cream

carrot & sweet potato soup by The Culinary ChaseSo, it’s your turn to provide food for your book club but you are short on time and ingredients. What to serve? This carrot and sweet potato soup is thick enough to satisfy any hunger pains. Add to it a side of warmed naan bread and pair with a chilled bottle of white wine.  Garam masala is an Indian blend of ground spices and typically includes black and white peppercorns, cloves, cinnamon, cumin seeds, coriander and cardamom.  Garam masala is usually found in the international section of your grocery store.

Serves 4 to 6
adapted from Ripe

¼ cup olive oil
¾ cup onion, chopped
4-6 carrots, roughly chopped
1 small sweet potato, peeled and diced
sea salt and freshly ground black pepper to taste
¾ teaspoon garam masala
3 cups chicken or vegetable stock
2 teaspoons fresh lime juice, or to taste
2 tablespoons sour cream or Greek yogurt, plus additional to garnish

1. Heat oil in a soup pot over medium heat. Add the onion, carrots, sweet potatoes, salt and pepper, and ½ teaspoon garam masala. Cook for about 10 minutes, stirring frequently.
2. Add the stock and 1 cup cold water and raise the heat to high. Bring to a boil, then reduce the heat to a simmer and partially cover. Simmer until vegetables are tender, about 15 minutes. Remove from heat.
3. Purée soup using an immersion blender. Or let soup to cool slightly and then purée in batches in a blender. Return soup to pot. Add lime juice, to taste. Taste and season with salt and pepper (if needed).
4. Mix sour cream or yogurt and remaining ¼ teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream or yogurt (optional).

The Culinary Chase’s Note: Soup’s on in 30 minutes!

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