Happy New year, everyone! I know more most folks this was the first work day of the year (not for me!), so I wanted to treat you to a nice warm bowl of soup and a crisp, cold beer– the perfect combination for the weather today that looked like a spring day with the cold bite of winter.
The carrot and sweet potato soup here is inspired by the big box we received from The Dirt Farmers. Golden, Purple, and Orange carrots went with half of a giant sweet potato into this soup that was hit with curry flavors to give it a warm, spicy bite. The root veggies were perfect vehicles for the big spices. The other half of the potato made its way into a savory bread similar to banana or zucchini bread, but with a buttery taste (even if no butter was used). By grilling the bread, it became the perfect bread compliment for the spicy soup, with just a little sweetness and nice texture. Avocado provided a nice creamy note to counter the spice as well. The dish was very well balanced.
The Fu ManBrew was perfect compliment. A witbier from Monday Night Brewing, a star of the Peach State Ale Trail, this pairing added some crispness and ginger notes that meshed with curry and ginger flavors of the soup. The complimentary flavors let the beer pick up notes from the soup while being cooling, not jarring. Being a bright, crisp witbier, Fu ManBrew added needed lightness to the meal that would have been very heavy otherwise. I highly recommend it.
Curried Carrot and Sweet Potato Soup
2 teaspoons olive oil
1/2 cup chopped shallots
3 cloves garlic
1/2 large sweet potato, grated
Several sliced peeled carrots (about 2 1/2 cups)
1 tsp grated ginger
2 tsp curry powder (or mix of garam masala, turmeric, fennel, coriander, Cayenne, and pepper)
1 tsp red pepper flake
3 cups vegetable broth
1 dash rice vinegar
1/2 tsp salt
1/4 cup heavy cream
In a large pot, heat the oil over medium heat and saute the shallot and onions about 3 minutes. Add the potato and carrot and saute for about five minutes. Stir in the spices and heat another minute. Pour in the broth and vinegar and bring to a boil. Reduce heat to a simmer and heat another 20 minutes. Blend the mixture with an immersion blender until smooth. Finish by stirring in the cream.
Savory Sweet Potato Bread
1/2 large sweet potato (1 1/4 cups)
3/4 cup flour
3/4 cup whole wheat flour
1 medium shallot
1 clove garlic
Olive oil to saute
1 1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/3 cup suger
1 egg
2/3 cup canola oil
1 avocado
1/4 cup toasted walnuts
Grease a loaf pan and heat oven to 350.
Mix flours, baking soda and powder and salt.
Saute the shallot and garlic in oil for 2-3 minutes, allow to cool. Add to flour mixture
Grate the potato and stir in the egg, sugar and oil. Slowly mix in the flour until well mixed. Pour into the loaf pan and bake for 20 minutes or until a toothpick inserted into the middle can be cleanly removed.
Heat a grill pan over medium high heat.
Slice the loaf into 1/2 slices and place diagonally on the hot grill pan. Grill 4 minutes and rotate 1/4 turn and heat an addition 4 minutes.
Place the grilled bread in a shallow bowl and ladle soup around it. Garnish with sliced avocado and toasted walnuts.
Enjoy the warm flavors and happy new year!
Bungalow Kitchen 