This is a real crowd pleasing dish. Everyone from my husband to my 4 year old loved this soup. I think everyone had seconds even. Hubby and the kids chose to top their soup with crackers like we do with split pea soup. It thickens it up and adds a little crunch.
¼ Cup Olive Oil
1 Large Sweet Onion, chopped
1 tsp. Black Pepper & Salt
4 Cloves Garlic, chopped
2 tsp Curry Paste (or powder)
1 tsp Coriander
8 Cups Chicken Stock
3 Large Sweet Potatoes (about 3 pounds), peeled and cut into 3/4” pieces
2 Large Carrots, peeled and chopped
1 Tbs Optional toppers:
toasted pumpkin seeds
pumpkin seed or olive oil
Heat the olive oil in a large pot. Saute onions with salt and pepper until translucent and soft. Stir in garlic, curry and coriander; cook until fragrant, about 1 minute more.
Add stock, sweet potatoes, and carrots. Cover and bring to a boil. Reduce and simmer, stirring occasionally, until sweet potatoes are tender (about 20-25 minutes).
Puree the soup in batches in a blender or with an immersion blender. Stir in lime juice.
Heat oven to 350°. Cut tortillas into wedges. For my 8″ tortillas, I’ve cut them into 8 wedges. Lightly brush or spray tortilla wedges with olive oil. Bake on a sheet pan 8-12 minutes or until lightly browned.
This dish is not from scratch! I didn’t spend all day slaving over a hot stove. Instead, I grabbed a box. Yes, a box of JIFFY Cornbread Muffin Mix. But!! I used buttermilk and cooked it in a cast iron skillet and then in the oven. From this, I have made the most delicious cornbread I’ve ever had. I’ll admit that the buttermilk was not my own idea. One of my old neighbors made cornbread one summer for me and it was so great! Her secret? Buttermilk! Now, it’s our secret!
Preheat oven to 425°. Heat butter in a large (10″) cast iron skillet (or another skillet that can go in the oven). Mix remaining ingredients in a bowl. Pour batter into hot buttered skillet and cook for 3 minutes. Place in oven and bake 20-25 minutes. Let cool slightly before cutting.
If you like my skillet cornbread, you’ll love my other recipes!
Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
Pre heat oven to 425°. Cut potatoes into wedges. Boil wedges for 10-15 minutes to pre-cook. Drain well and place in a large bowl. Add vegetable oil and toss to coat. Place on a baking sheet in a single layer. Sprinkle with salt and pepper. Bake for 40 minutes or until nicely browned and crispy. Enjoy!
This is a great weeknight meal that’s easy to throw together last minute. You can easily add what ever kind of meat you want but this version focuses on the non meat. If you have picky eaters, it is also super easy to leave out what they don’t like. You can also add peppers if you want some extra spice. I like serving my taco salad in a bowl so I’m not chasing ingredients all over a plate to get a taste of each on the fork.