Mm mm better than Campbell's

    Okay, okay it has been almost a year since I said I was going to start this journey...well its been kind of a busy year! Our little bundle of joy arrived and is now 5 months old, and she is such a fun baby. We moved into our new home with a huge kitchen that I love cooking in everyday. So to kick things off I recently got a bit of a hankering for some kind of a fall soup, maybe it's because I felt like we got robbed from some sort of a fall here; and I was trying to hold onto the magic of the season changing rather than facing the fact that winter was encroaching upon us. One of my favourite soups is a butternut squash but I didn't have any so instead I made a carrot and sweet potato soup, this recipe turned out so smooth and creamy even without milk or cream in it!

Ingredients:

2-3 large Carrots
3 medium Red Potatoes
1 large Sweet Potato
1 medium to large Onion
1 tsp Black Pepper
1 1/2 tsps of Curry powder
1 tsp of Salt
2 tbsps of Chicken Bouillon Flavouring
7 cups of Water
1 tbsp of Salted Butter

Directions:

Peel and cut all vegetables into small cubes, in a large stock pot melt butter and add onions first. Sauté for two mins over medium heat, then add other vegetables and sauté for another 6 minutes till they are slightly cooked. Add water and let it come to a simmer, add curry powder, salt, pepper and chicken bouillon. Let simmer till vegetables are soft. 
Take a hand blender and blend till the mixture is smooth, put it back on the stove and let it heat back up. Serve with home made buns (rolls) and some butter.

*Note: if you like to add more pepper, salt, curry powder and bouillon then feel free too, I always tweek recipes to the way that I like them.


Makes for the perfect fall evening dinner!