Creamy Carrot, Tomato & Sweet Potato Soup

It has become an unspoken tradition that the first meal my mother ever serves me whenever I’m able to head home for a visit, is tomato soup and grilled cheese. Jet lagged, with a layer of plane air still on my face, and exhausted I know I will seek comfort at her table, in a warm bowl of soup and a melty, cheesy sandwich.  It’s perfect. It’s become one of those things that now makes me feel safe, and loved, and settled.

And so with another soup.  For comfort. For warmth. In attempt to turn off the news, unplug from the stress, ignore the cold, think of people we love, and fill up with something good. Plus chopping vegetables is therapeutic if you ask me.


Creamy Carrot, Tomato & Sweet Potato Soup

5-6 carrots, peeled and cut into chunks

1 large sweet potato, peeled and cut into similar-sized chunks

2 tins chopped tomatoes

2 cloves garlic

1/2 thumb ginger

1 tsp dried thyme

2 tsp dark brown sugar

salt and pepper to taste

1 cup whole milk

Add all but milk to the slow cooker (or large soup pot if you like). Cook on high for 5 hours (2 hours or so if you’re using a stove top method).  Cool slightly before blending, adding in a cup of milk. Keep warm until serving with a heavy wholewheat bread, preferably slathered with salted butter.


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