Valentine’s Day Soup: Carrot Ginger Jalapeño
Happy Valentine’s Day lovers!!! Wether you have a special someone that you are spending your evening with, gathering with a group of friends, or taking the night for a little self-care this anti-oxidant rich, Carrot Ginger Jalapeño soup is a super nourishing V-day dinner or appetizer. Our recipe was inspired by the beautiful Andrea of www.earthyandy.com.
If you’re like me, I can’t just have soup and salad. I need something…a crusty piece of sourdough, a little bit of rice or a few savory potato bites to add something a little more substantial. Maybe it’s a texture thing, I don’t know. In addition to the vibrant orange soup, I thought it would be super cute (and Valentinesy), to have some purple potato heart dippers to go along with it. I had no idea if they would turn out, but Rachel & I were down to try.
Needless to say, they turned out way too cute & way too yummy. We had to make an extra batch because someone’s boyfriend ate them all…Greg, I’m talking to you! Haha
You can make these little guys in any shape & with any type of potato. We did purple potato hearts simply because of the color. When you’re picking out your potatoes, make sure that when you slice them into thin discs, your cookie cutter fits just inside. Otherwise, the shape you’re going for might get cut-off.
3-4 medium purple potatoes
2 cloves chopped garlic
2-3 sprigs thyme
Salt & pepper to taste
Rinse & scrub potatoes. Slice into 1/8″ of an inch to 1/4” depending on how crispy you want them. Using a small cookie cutter, carefully stamp out your shapes. In a mixing bowl, add potatoes, olive oil, garlic, thyme, sea salt & pepper. Toss until lightly coated and spread evenly over oiled baking sheet. Pop in the oven at 375 for about 20 minutes; flipping potatoes half way through.
**You can prepare the potato scraps from the cut-outs the same way…they just aren’t as cute!
Carrot Ginger Jalapeño Soup:
I have learned that preparation is key if you don’t want to get stressed out in the kitchen. So, that being said, let’s get to chopping….
2 cups sweet potato
2 cups yellow onion
2 cups carrots
2 green onions
1-2 Tbs. fresh ginger
In a large pot, sauté carrot & onion with 1 Tbs. water, olive oil or coconut oil for 5 minutes or until onion is slightly translucent. Add sweet potato to mixture & sauté an additional 2-3 minutes. Add ginger, jalapeño, nutmeg, salt, pepper & veggie stock. Bring to boil, then cover and simmer on low for 2 mins. Continue to cook an additional 20 minutes uncovered or until potato is soft. Allow soup to cool before transferring to your blender to puree.
Pour soup into whatever precious little bowls you have on hand & garnish with green onions, cilantro & potato hearts…..Voila!!!
Hope you all have a snuggly Valentine’s Day & don’t forget to share with us your photos if you choose to experiment in the kitchen!!!
X’s & O’s