Ginger Carrot Sweet Potato Soup

Being raised with my grandmother, one of the things I remember most is how much soup she would make and how much soup I was forced to eat!!

We ate a variety of vegetable soups from carrots and potatoes to spinach soup. Finishing the bowl before being able to go outside and play was a daily struggle.

As I’ve gotten older I’m happy to have been raised that way, I think it helped my palette, and I love a nice warm bowl of vegetable soup!

One of the top three favorite soups is this Ginger Carrot and Sweet Potato soup. Its velvety, and full of flavor. The ginger gives it an extra zing, alongside some fantastic health benefits.

This soup is a time saver! The vegetables are all dumped in a pot cooked until tender, blended and served. Topped with a drizzle of olive oil and some seeds to for added texture, this soup is perfect for all.

My Portuguese Mother // Carrot Sweet Potato Soup
My Portuguese Mother // Carrot Sweet Potato Soup
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My Portuguese Mother // Carrot Sweet Potato Soup
 

Ingredients 

  • 3 medium sweet potatoes, chopped

  • 4 medium carrots, chopped

  • 1 medium onion, chopped

  • 2 garlic cloves, chopped

  • 1 tbsp ginger, peeled and grated

  • 1 tbsp thyme

  • 2 tbsp olive oil

  • 5 cups of water

Recipe

  1. Heat a large heavy-bottomed pot. Add the chopped onions, garlic, sweet potato, carrot and ginger, season with salt, pepper and thyme.

  2. With a wooden spoon, stir to mix the ingredients.

  3. Pour the 5 cups of water into the pot. Cover and allow it to come to a boil. Once it comes to a boil, reduce the heat and simmer until the carrots and sweet potatoes are tender when pierced.

  4. Remove from heat and allow it to cool. Transfer to a blender and blend until smooth.

  5. Transfer back to pot, heat and serve. Dress the soup with a drizzle of olive oil and pumpkin seeds.

Caldo Verde

 

Caldo Verde is one of the most well known and delicious traditional portuguese dishes.

I ate a lot of soup growing up, and one of my absolute favorites was Caldo Verde. Best served with a side of bread and extra chorizo, this savory soup will warm up any day – or night!!

This real Caldo Verde soup is made with Portuguese kale ,but it can also be made with regular collard greens. Topped with chorizo, this flavorful and easy to make soup is perfect for those cold winter nights or a quick weeknight meal! 

 
CALDO VERDE3.JPG
CALDO VERDE.JPG
 
 

Ingredients 

  • 1 lb. potatoes, peeled and sliced (4 medium potatoes)

  • 1 lb. Portuguese kale, rinsed and julienned

  • 1 medium onion, chopped

  • 2 garlic cloves, chopped

  • 1 small chorizo, sliced

  • 8 cups water

  • 1/2 cup olive oil

  • salt & pepper

 

Recipe

  1. Add water, sliced potatoes, chopped onion and garlic to a large saucepan. Boil all the ingredients together with ¼  cup of olive oil for 20 minutes, until they are soft. The longer you cook them the thicker your soup will be. Season with salt & pepper

  2.  Blend it until smooth - if using a blender, always remember to allow the soup to cool a little before blending it.  It is also ok to use an immersion blender.

  3. Add the julienned kale and sliced chorizo. Simmer for 10 minutes, until kale is cooked. (You can add some slices of chorizo to the serving bowl right before eating instead of cooking it with the vegetables)

  4. Serve hot, drizzle with some olive oil

    Best eaten with a nice slice of country bread or corn bread on the side