|Prep Time / Total Time||About 20-30 minutes.|
|Meal Prep Friendly||Can easily be stored for work lunches.|
|Yields||I didn’t measure, but probably 4-6 cups of soup.|
|Meal Time||Dinner and Lunch|
|Best Served As||It’s soup! Main dish or it can be served with toast or something.|
It’s been a while. I’m sorry.
I would say things have been “crazy,” and part of that is true, but mostly I’m just having a hard time finding a good routine again. Plus, I didn’t queue up nearly as many reviews and recipes as I wanted. Some of my past recipes weren’t going to be that great, anyway, so it’s probably better they didn’t go up.
You probably remember posts of me lamenting I didn’t have a food processor to make some of my recipes easier for me. Well, that’s finally changed. A friend of mine recently upgraded her food processor to a heavy-duty one she found on super sale, and she bequeathed her old one to me. This little pup is small, which is perfect since our apartment kitchen storage isn’t that great, but can pulse and puree with the best of ’em.
As my first recipe finally with a processor at my disposal, I wanted to do something kinda easy: soup. So without further ado, enjoy my delicious recipe for carrot and sweet potato soup – which I’m eating now as I write this.
Winter always gets me in the mood for soups. I can eat chili all year round, but soup is specifically served for those dreary winter days out here in the PNW. I have no idea if I subconsciously picked up this idea from Pinterest, but when my most recent Imperfect Produce box came in, I felt a major pull towards the sweet potatoes, onions and carrots (probably because I realized I had too many of each).
Even if you don’t have a food processor, you could probably easily (just with a lot more time) use a potato masher for the cooked carrots and sweet potatoes to get the same effect. But the processor definitely made handling the onions a lot easier with it.
It’s the perfect autumn/winter soup.