It seems to be a basic fact: woman like soups far more than men. Unless there are loads of beef, sausage, or ham in it. Does that sound pretty accurate?
This soup has our beef stock added to the it. Thus giving it a heartier taste, sure to please the men at the table. Though I would still serve a juicy hamburger with it too.
Beef stock is easy to make. Another good reason to purchase 1/4 or 1/2 of well-raised beef (like ours!) as bags of great beef bones are part of the order. This post though is for the soup recipe. So here it goes!
Carrot and Sweet Potato Soup
1 lb carrots, peeled and cut in chunks
2 lbs sweet potatoes, peeled and cut in chunks
2 medium onion thin sliced
1 T olive oil
2 T butter
1 tsp dried thyme
1 t salt
1/2 t pepper
4 c water
2 c beef broth
1 T apple cider vinegar with ‘the mother’
4 T chopped fresh parsley (2 T for soup, 2 T for garnish)
In iron skillet heat oil and butter, sauté onions. When nicely caramelized add to soup pot. Add water and beef broth (they should both be room temperature). Add carrots and sweet potatoes, salt, pepper, and vinegar. Simmer gently for about 1 hour, or until potatoes and carrots are tender. If you have time after that, turn soup off and let it just ‘rest’ for awhile. Heat back up just before serving. If you prefer ‘lumpy’ soup, mash it with a potato masher. If you prefer a puréed soup, use your immersion blender. Season again with salt and pepper if needed. Garnish: Fresh chopped parsley and a big spoonful of yogurt or sour cream. Enjoy!
Tip Dry roasted pecans additionally make a nice garnish. Also, be overly generous with the chopped fresh parsley. It is full of Vitamin C, and is great for the tummy. 🙂
one_local_gal 