This week I was feeling a little under the weather so my husband and I decided to take it easy on Friday night and stay home and cook, which happens more often than not during Chicago winters. TBH I love spending my Friday nights with a nice glass of red wine in hand while making a home cooked meal!
We had so many veggies at home that I needed to use and I had been wanting to make soup, so I decided to Scrounge and create my own. The soup turned out super tasty! This is why I love Scrounging so much, it's honestly how I create my best recipes and I love that I get to share them with all of you. I hope you enjoy this soup as much as we did and that it warms you up on these cold winter nights!
3 large carrots or 2 handfuls of small carrots
2 medium to large Sweet Potatoes
1 yellow onion
1 small head of cauliflower
1 small acorn squash
3-4 tbsp olive oil
Spices (use what you have on hand, curry is the most imporant the others are all optional)
1 tsp curry powder
1 tsp sea salt
1 tsp ginger powder
1 tsp turmeric powder
1 tsp garlic powder
1 tsp fresh rosemary
Toppings (all optional but recommended)
crumbled feta cheese
1 tsp balsamic vinegar
Chop all veggies into 1 inch chunks
Heat skillet with olive oil over medium heat for about 1 min before pouring in veggies
Pour veggies into skillet, drizzle more olive oil to coat veggies and add sea salt and pepper
Continue to stir veggies as they cook, will take about 10 minutes for them to get soft
Once veggies are soft pour into blender (will likely need to do in 2 halves)
Once veggies are in blender, before blending, add about 1 tsp of each spice to blender and add about 1 -2 cups of water. Start with 1 cup you can always add more if needed, this just helps to blend.
If you are using a Vitamix blend on soup setting, otherwise blend until smooth. If you don’t have a Vitamix you may need to heat up the soup once blended.
Top each bowl with feta cheese, balsamic and dill
Freeze left overs - soup is always a great thing to have on hand in the freezer!