It is winter, and that means soup!  I’ve been staying up the last few nights to cook, because the days have been so busy. As in yesterday morning the phone did not stop ringing for three hours. I meant to make this soup for dinner, but instead I got as far as brussels sprouts and parmesan. That was pretty good too!  Oh, but this soup as soon as I dropped the leeks into the butter that glorious smell. Then all those spices, heaven. My house just suddenly transported to this warm yummy place. Want to know what the forecast here in Maine is: snow, tonight and tomorrow. Then temps between 4 and 18. Actually, once you put on as many layers as I do to go for a long walk outside you are warm or at least comfortable. When I get “dressed up” (in Maine that would be non-snow boots like my beloved Frye ankle boots, tight jeans, and a pretty top with a coat that does not resemble one’s bed comforter) I think my body just freezes – sort of an insta freeze so there is no chance to notice the cold between wherever I am and wherever I am parked (alas not a super public transportation system here).  Days when it is 4 outside, sunny, no wind are actually pretty manageable. I can’t believe I’m writing this, when I first arrived here from Los Angeles I wore big wool sweaters when the temps dipped below 70. But, back to the soup!  I’ll be making more of this soup and buying less store bought.  The thing (one of the many) about learning to cook is you almost never make the same thing more once with exceptions being this soup, a couple pasta dishes, vegetables with olive oil and sea salt, breakfast stuff, and a couple beloved kinds of chocolate-chip cookies. Lunch is leftovers from some new thing I made for dinner. I love that and I feel so much better about not buying all this packaged stuff at the market that even if it is recycled somehow or another does not help the environment. Plus, the lovely smells in my house and the warm oven a true comfort in winter (yes, of course we Maine residents have heat too). I also feel like I accomplish something when I cook, which is more than I can say for some days on the job. But wait, we got away from the soup again.  It is a beautiful, delicious, warm your soul soup so please try it.

Carrot and Sweet Potato Soup with Ginger from Farmer John’s Cookbook by John Peterson and Angelic Organics

Ingredients:
1/2 cup chopped raw, unsalted cashews
3 Tbsp butter
1 1/2 cups chopped leeks or onion (about 1 large or 2 small leeks or 1 large onion)
2 Tbsp finely chopped or grated fresh ginger
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground fennel seeds
1/4 tsp ground allspice
1/4 tsp ground nutmeg
2 pounds carrots, roughly cut into 1/2-inch chunks (10-12 medium carrots) – available  locally this time of year  in New England at Whole Foods Market, indoor farmers’ markets, and via winter CSA’s.
1/2 pound peeled, diced sweet potato (about 1 large sweet potato) - available locally this time of year in New England at Whole Foods Market, indoor farmers’ markets, and via winter CSA’s.
4 cups vegetable or chicken stock or water plus more to thin the soup
2 Tbsp freshly squeezed orange juice
1 tsp salt
to taste freshly ground black pepper or cayenne pepper
plain yogurt or sour cream
chopped fresh chives

Directions:

Toast the cashews in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to over toast them, as they will burn very quickly  once they are toasted.) Immediately transfer the nuts to a dish to cool.

Melt the butter in a soup pot over medium-high heat. Add the leeks or onion; cook stirring frequently, for 8 minutes. Add the ginger, cumin, cinnamon, fennel, allspice, and nutmeg; cook, stirring, for 1 minute more.

Add the carrots, sweet potatoes, and stock or water; stir to combine. Partially cover the pot, reduce the heat to medium, and bring to a simmer. Cook until the carrots and potatoes are tender, 15 to 20 minutes.

Transfer the mixture to a blender (you may need to work in batches). Add the toasted cashews and process to a smooth puree. If it seems too thick for soup, add a little more stock or water.

Transfer the soup back to the pot. Add the orange juice, salt, and pepper to taste.

Gently heat the soup over medium heat, stirring frequently, until hot. Ladle the soup into individual cups and place a dollop of yogurt or sour cream int the center of each. Garnish with chives.

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