Cream of Carrot and Sweet Potato Soup

👨‍🍳 Method

For the Fried onion

1. 1
   Ahead of time, Dice the carrots, sweet potatoes and onion.

   KnifeCutting board
2. 2
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 4
   Add the vegetables and fry 5 minutes, stirring, until they are golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Whatever is fried before the liquids browns at the edges, and its flavor concentrates.
2. 5
   Add the cumin and turmeric and stir 1 minute.
3. 6
   Add the stock and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer 25 minutes, until the vegetables are completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Blend with an immersion blender until smooth and creamy.

   Stick blender
6. 9
   Add the cream, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.