Does it not feel as though this year is just zooming right past us? Here we are, in October, and just this evening, as I was putting my summer clothes away for the colder months, I realized how quickly the seasons appear to be transitioning this year. Thankfully, Pawel and I were able to make the most of the summer months, starting with backyard barbecue dinners in early May, camping during the last weekend in May, and many other interesting daytrips and getaways all through until the end of August. And although the month of October is my favourite month of the fall season, I know that it, too, will make a swift grand exit. Hey, at least we’ll get to say goodbye while dressed in costume!
Since this is one of my favourite months of the year, I am determined to make the most of it. I will continue to explore all the luxuries of this beautiful golden month; I will continue to create; and I will seek to be inspired every day in order to inspire others. It feels as though this year has been a roller coaster ride for many, and we all deal with challenges. Yet, I want to make life sweeter. Every day. Who’s coming with me?
To go along with the above theme, I will share with you a recipe for a fantastic sweet and heart-warming soup. I first experimented with this soup two winters ago and its simple and delicious flavour brought me home to comfort.
Sweet Potato and Carrot Soup
2 medium-large sweet potatoes or yams
1 tbsp butter or ghee (to make the soup vegan, you may use EVOO or coconut oil)
1 large white or yellow onion, chopped
3 cloves garlic, minced
4 medium carrots, chopped
7 cups vegetable stock or water
1 tsp sea salt
1 tsp turmeric powder
2 bay leaves
1 tsp cinnamon (optional)
1. Wash and bake the sweet potatoes for about an hour at 350F (preheated oven). Using a fork, pierce the potatoes to ensure that they are soft enough. Allow the sweet potatoes to cool before peeling them and chopping into 1-inch cubes.
2. In a heavy-bottom cooking pot, melt the butter / ghee / oil on medium-high heat. Add the chopped onion and minced garlic and cook for a few minutes on medium heat, until golden and soft.
3. Add the chopped sweet potato and carrots to the pot and continue cooking for about five minutes, stirring occasionally.
4. Stir in the salt, turmeric, bay leaves, and cinnamon (if using). Continue cooking for another minute, stirring constantly.
5. Add the vegetable stock or water and bring to a boil. Then, cover the pot and allow to simmer for about 30 minutes.
6. Allow the soup to cool. Then, discard the bay leaves, and puree in batches in a standing blender or use an immersion blender. The consistency should be completely smooth.
7. Serve and enjoy!
I served this soup for lunch last week with a sprinkle of black sesame seeds. On the side are two mini pitas with avocado and sea salt on top, with baby spinach, homemade sour cabbage and carrot slaw, and a drizzle of EVOO.
Come visit us!
Pawel and I are thrilled to have a booth at the Fall Made by Hand Show on October 18th and 19th at the International Centre, Mississauga. We will showcase our wooden jewellery, wine bottle stoppers, and belt buckles.
If you are in the Toronto area, visit this wonderful show to purchase unique handmade products. It’s a great opportunity to start your Christmas shopping early. We will be at booth 110 and look forward to meeting many of our clients there.
Best wishes for a colourful and sweet first week of October,