Slow cooker carrot and sweet potato soup with turmeric and ginger
Labor Day weekend was a doozy. Everything seems rather symbolic of umbrella circumstances defining 2020, but this past weekend really did have apocalyptic vibes going for it. There was the news, as always but with particularly charged notes of social unrest. There were wildfires, shrouding the western half of the the United States with smoke flanked by flames in California and Colorado. And just for balance, there was a little household incident to keep our perspective on the here-and-now, right-in-front-of-our-noses, what-we-can-control, sort of, stuff.
On Sunday, the sky was thick with yellow haze. Our picnic table was literally coated with ash. But it wasn’t all bad. By Monday, the air was becoming clearer, and we were able to get out and pick, weigh, and admire our cheery pumpkins in advance of (yes!) predicted snow.
On Tuesday, the sudden chill and damp was startling, but very much welcome. Chef F and I even managed to mold three watery snowmen on the now clean picnic table.
And we enjoyed the soothing warmth of this soup. Bursting with beta carotene, hearty sweet potatoes and crunchy carrots take on a rich silkiness in the slow cooker. Turmeric, ginger, and other herbs in vegetable broth or ORGANIC INDIA’s unique tea infusion blend yields delicate spicy notes while supporting wellness and soothing digestion. As an added bonus, this fix-it-and-forget it meal couldn’t be easier to prepare: simply throw everything in the slow cooker and let it simmer until you’re ready to puree and serve.
Today, our temps are climbing back up again, but you can bet this soup will be reprised. We’re going to be making the most of the crockpot for some time. Now into Crocktober and beyond. That household event I mentioned—it was a broken pipe resulting in massive water damage overnight. Enough to bring out the big guns:
And, so far we’re rolling with it all pretty ok. I have retained a small corner of the kitchen for basic cooking, and that big of control offers a certain freedom and relief. We know many are struggling so much more. We have a roof over our heads, and thank goodness we were already saving for a kitchen remodel. But goodness, 2020. Maybe it’s time to think about letting up at little. Hugs, friends. xo
Slow cooker carrot and sweet potato soup with turmeric and ginger
· 5 cups vegetable broth or 8 ORGANIC INDIA Tulsi Tumeric Ginger tea infusion bags steeped in 5 cups boiled water
· 2 large sweet potatoes
· 1 pound carrots
· 1 small onion
· ½ teaspoon ground turmeric
· ½ teaspoon ground ginger
· 1 teaspoon ORGANIC INDIA ceylon cinnamon
· Sea salt and fresh ground pepper to taste
· Plain yogurt *optional, to serve
· Parsley *optional, for garnish
1. Bring 8 cups of water to a boil. In the base of the crockpot, pour over tea infusion bags (8). Allow to steep 5 minutes.
2. Meanwhile, prepare the vegetables and add to crockpot.
3. Cover and cook on LOW 8 hours.
4. Use an immersion blender to puree or process in a blender a few cups at a time.
5. Serve with a dollop of plain yogurt and a garnish of chopped parsley, if desired. Enjoy!