With due apologies, I am taking a quick break from my series about the Luberon (unless you are all secretly tired of it in which case please let me know and I’ll put it to rest) because some serious celebrating is in order: yesterday was my first official sweater, jeans and boots day–hallelujah! I feel like I am sliding back into myself after being trapped in someone else’s wardrobe. Mais hélas, along with rapid temperature shifts comes what? A case of the sniffles. I have been fighting off a throatal frog for a while now, so it was time to take matters firmly in hand and whip up my first batch of autumn soup to shoo the sickness out of me.
Although I dearly love my Fog Soup (Oh, hello Yee Olde Ancient Bloggee post, how sweet you seem to me now and how much do I miss that kitchen and garden!), I didn’t want to be coddled, just the opposite, I wanted to heat things up a bit. When I visited Mali, I would be stunned by the locals liberal and I do mean dousing use of hot sauce until I was told “it keeps us healthy by burning out the bad stuff.” So, while this isn’t nearly as spicy as I would have liked it as I do have Remi’s French palate to appeal to, it is just the right touch when you need a little saving.
Soupe d’urgence or Emergency Soup
2 1/2 large Sweet Potatoes, peeled and cut into medium sized chunks
5 carrots, sliced
1 big onion, diced
3 large garlic cloves, same
1/2 Tablespoon diced fresh ginger (or cuilière à soupe instead of T in France)
Spices:
cumin, cayenne powder, cinammon, ancho chile powder, cajun spices, heck I even put a pinch of Smokehouse Maple in there, to taste
1 Liter chicken broth (unless you are the gorgeous Jennifer of the ridiculously undervisited Gustia blog, in which case, go vegetarian!)
As I have written previously, I am convinced that my soups improved enormously by cooking with a Creuset pot, but hey, do what you can and just don’t let the veggies burn–we aren’t talking about that kind of heat here!
Sauté the onion in a swathering of olive oil (about 2-3 Tablespoons) until soft. Add the sweet potatoes and stir a bit to help break down the starch. Cook on medium-high for five minutes with the lid on, add the carrots, again stirring to coat with the oil and onions. Lower the heat to medium, add the garlic and cook with the lid a bit off to the side for twenty minutes or until thoroughly soft, stirring from time to time. Now, I prefer to add the spices here (I trust you to come up with your own amounts but I put a strong preference on the cumin) and continue to cook on super low for an hour but feel free to go ahead and add the chicken broth and simmer. Again, this soup is best if you let it simmer on low for a few hours and but I have done it in as little as twenty minutes in a pinch. Let it cool a bit before transferring into a blender (in batches if need be) and pulse gently. Transfer to serving bowls and top with one last kick of cayenne and voila! Note(s): You might be wondering how many people this serves. Good question. Are you as piggy as I am? Well, then not a lot. Definitely four as a starter or perhaps as a main depending on your portions. As you can see, I only had a tiny bit to have with lunch and so was forced to make myself a Bacon, Egg, and Tomato sandwich as a consolation prize (and yes, the eggs really are that yellow in France). Also, I know that you might be tempted to swirl some creme fraiche in here–and hey, whatever bakes your cake–but it doesn’t need it.
Bon App’ and stay healthy!
PS. Ben got all velvet-painting eyed when I told him of the collective interest in a calendar featuring his sweet face. As my British friends would say, he’s chuffed!
Tom, have you forgotten that I have a restraining order against you?
My lawyers have repeatedly told your people that I am NOT interested in auditioning to be your next…whatever.
Don't make me call the cops on you again!
Heather
Thank you. Your juice sounds amazing Leslie. I remember a bartender from New Orleans telling me to make a tea out of fresh ginger, cayenne, lemon juice, honey and rum for a fever–it works too! But oooh laaa it is only to be taken right before going to bed…zzz…
I am going to give your juice a go, merci!
Aaaah, Loree! Hang in there, it will happen soon…
A cooking class in Thailand? I am sooo jealous, cheri! I didn't get past the Bangkok airport terminal but how I love all of the food from SE Asia. I do my best to guess but it would be wonderful to really know what I was doing…Now I am hungry for Pad Thai!
Oh no! So sorry to hear that you are sick too, Greet! Sending you good energy to get better right away and I will deliver your hug to my fluffy friend. 🙂
Gros, gros bisous!
You are totally right–with all of the spices in it, they will have NO idea that it is sweet potato–tell them it is butternut squash if you have to!! Heehee. Just kidding but you know what I mean!
And I too would love another Creuset…One of these days! Perhaps you will have to come to FRANCE to get one!
xoxo
PS. Thanks for following along too! 🙂
Thanks for this! And I was so nervous in Montpellier (always am when in a group of people I don't know) that I just stuck to Aidan and Jennifer–like glue! Hope you had a good time…
Why do I have a feeling that we are going to run the yummy joke into the ground? 🙂
No need to blush, didn't say anything that wasn't 100% true!
Stay cuddled up with lots of hot soup, Ben cuddles, and an Ethan Hawke movie marathon 😉