Baby it’s….March…but..there’s…snow….?

Posted on March 24, 2015. Filed under: Main Course | Tags: , , , , |

The thing about the midwest is that when you think the snow is gone…it’s really not. Last week at this time it was 70 degrees. I took a walk, my windows were open. Today? There was a foot of snow on my car and it’s about 25 degrees. Tomorrow it’s supposed to be 50. Yea, makes no sense, but we deal with it.

Not going to lie, I had planned on making a soup today no matter what, I found it on pinterest and had to try it. The stupid weather just added to my need for good soup. That, and I’m a little congested and whenever I’m not feeling 100%, I want potato soup. But, this is not any normal potato soup, it’s sweet potato soup.

Sweet potatoes are hard to see as a savory vegetable because they are just so sweet. The recipe I found only added paprika and hot sauce to the soup, but it wasn’t enough. I ended up adding a bit of Indian spices and they work very well in this soup. I also went slightly (only slightly) overboard and decided to make home made cheezeit’s instead of croutons the original recipe suggested. What’s better than a crispy cheese cracker on top of a thick soup?

This soup feel very unhealthy because it is so creamy and decadent. But, it’s not that bad. The only bad thing for you is half and half, but there’s only a small amount in this recipe. The rest is vegetables; sweet potatoes and carrots are full of beta carotene which is great for you. I added kale and my siracha yogurt cream for fiber and protein.

The only problem I had with this recipe is that I don’t have a full blender so blending everything took a while. But, everything went quick besides that. It makes quite a lot so it’s good for throwing in the freezer for the actual winter.

Sweet Poato Soup with Kale, Siracha Yogurt and Homemade Cheezits

Here’s what to get from the store:

Sweet potatoes
Vegetable broth
Half and half
Sharp Cheddar

Roasted Sweet Potato Soup
(Based off a recipe from: A Southern Soul)

3-4 sweet potatoes – scrubbed and sliced
2 carrots – scrubbed and cut into chunks
2 garlic cloves – peeled
2-3 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon pepper
4 cups chicken or vegetable stock
1 teaspoon paprika
Cumin, Cayenne, Tumeric, Mustard powder,
1 cup half & half

  1. Preheat oven to 425 degrees.
  2. Place sweet potatoes, carrots & garlic on a sheet tray.  Drizzle with olive oil and sprinkle with salt and pepper, toss to coat.
  3. Roast vegetables in oven approximated 25 minutes or until golden brown and fork tender.
  4. Place roasted vegetables in blender along with chicken stock, paprika adding a dash or two of hot sauce.
  5. Blend until very smooth – you can also use a blender, immersion blender or food processor – whatever you have.
  6. Pour into a medium size stock pot and place on medium low heat setting.
  7. Add half & half as soup warms.  Taste and adjust seasonings.
  8. Serve with home made cheezeits, kale and siracha cream.

Homemade Cheezits
(From Brown Eyed Baker)

8 ounces extra sharp cheddar cheese, shredded
¼ cup unsalted butter, at room temperature
1 teaspoon kosher salt
1 cup all-purpose flour
2 to 3 tablespoons ice water

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt on low speed until combined. Add the flour and mix on low until pebbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin 10×12-inch rectangle (the dough should be no more than ⅛-inch high). Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.

3. Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.

There’s nothing wrong with taking time for yourself. If I get Monday off, that day is just for me, I do what I want. Spoiling yourself (or just doing what you need to do) is a healthy thing if done every once in a while. Who knows what will happen to your confidence.

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[…] of time on Pinterest, which is where I’ve gotten a few of my recipe inspirations, like the sweet potato soup I made last week. This year I wanted to make something different from the norm (last Easter I made […]

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