Spontaneous Soup (aka Carrot, Sweet Potato & Sunchoke Soup)
Ingredients
- 5-7 medium carrots
- 1/2 each sweet potato
- 3 each Jerusalem artichokes
- 1 tbsp olive oil
- 1 tbsp butter
- 1 each yellow onion chopped
- 1/2 tsp cumin
- 1 tsp curry powder
- to taste salt
- to taste black pepper loads of cracked
- pinch cayenne pepper
- 1 each bouillon cube
- 1/2 cup heavy cream
- to garnish parsley
Instructions
- Coarsely chop carrots, sweet potato, and Jerusalem artichokes and set aside.
- In a soup pot, heat olive oil and butter. Sauté yellow onion until translucent.
- Add other chopped vegetables, cumin and curry powder, salt, loads of cracked black pepper, and cayenne pepper, and cook until vegetables are softened.
- Cover vegetables with water and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until vegetables are tender.
- Blend soup until smooth.
- Stir in heavy cream and heat through.
- Garnish with parsley and serve.
