In an effort to share more recipes to honour my newfound love of cooking, I've decided to post one of our favourite dinners each month. (I'm--creatively--calling it Favourite Dinner Series.) We don't try new recipes every single night, but instead rotate through a small number of recipes each month and occasionally try something new. Hope you enjoy and find some new inspiration for dinner yourself!
I swear we eat more than just soup, but it's winter and you have to take advantage of a warm bowl of soup any time you can, right?! We first tried this recipe in December when I asked Luke to pick up a 1kg bag of carrots from the shop thinking we didn't have any in the fridge. When I was putting the groceries away, I realised we had just opened a bag a few days prior. We had some roast carrots with leftover pork chops for lunch the next day, but we needed something to get rid of all the carrots a bit quicker! I found this recipe online, but we tweaked it a bit based on the comments and the result was a m a z i n g! I wasn't sure if I would like it but it was honestly one of the best soups I've ever had.
3 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1/4 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
1 medium potato, peeled and chopped
450g cherry tomatoes, halved
1kg carrots, peeled and chopped
1.2l vegetable stock
1/4 cup plain yogurt
Heat oil in a large pot, add onion, and cook for 5 minutes, until soft. Add garlic, cumin, ginger, salt & pepper. Add potato, tomatoes, carrots, and cover with vegetable stock. Bring to a boil, then reduce to low heat and simmer for 2 hours.
Using an immersion blender, cream the vegetables until smooth. Add yogurt and mix well. Garnish with coriander before serving.
One of the things I love about cooking soup is how flexible they are. You can easily try new things and if you mess up, it's really easy to make some adjustments and carry on. When I made the soup this month, instead of using a white potato, which we had on hand at the time, I used 2 small sweet potatoes and also added a chopped red pepper along with the rest of the veggies. It was great!
Sometimes we have this soup with grilled cheese (or cheese toasties), which I'm kind of loving more than grilled cheese and tomato soup. Sometimes will cornbread or a baguette if we have it. Sometimes by itself. Again, soup is so flexible!
I haven't made it in the slow cooker since we've only made big batches on the weekends when we're home, but it would definitely be easy to turn it on in the morning before work and come home to tender veggies ready to be creamed.
Lastly, coriander is cilantro if you're American. (Sorry, I have to assimilate to my new home!) We garnished with chopped parsley last time since we had it from the previous night's dinner.