The finished product!

This weekend’s weather might keep you inside, but that’s a great excuse to cook. My husband and I are signed up for the Lancaster Farm Fresh CSA, which drops off boxes of organic eggs and produce at Manhattan Avenue’s Eastern District each week. The CSA winter session just started, and I was excited to open my box this week to a variety of root vegetables.

Today’s soup stars two of those CSA gems, carrots and sweet potatoes, both rich in potassium — an important mineral most Americans underconsume. So stock up on this hearty deliciousness to SOUP UP your healthy muscle, heart and kidney function! What else are you going to do tomorrow while you’re inside Netflixing and chilling?


2 tbsp olive oil OR 1/2 stick butter
1 large onion, diced
1 tbsp fresh ginger, minced
2+ cloves garlic, minced
1/2 tsp curry powder
1/2 tsp crushed coriander seeds
3-4 large carrots, peeled & chopped
1 medium sweet potato, peeled & chopped
3 cups chicken or vegetable broth
sea salt or smoked sea salt
black pepper
lime zest, to serve


Serves 3-4

TIPS: When shopping for the fresh ginger, if you don’t want to overpurchase, pick a piece that’s about the size of your thumb. Then, when the time comes to peel it, use the blunt side of a paring knife; if you press down hard, you can just rub away the skin.


1. Either drizzle in the olive oil or melt the butter in a large pot. Add your onion and saute over a low flame. When it becomes translucent, add the minced ginger and garlic.

2. Add 3 cups broth, chopped carrot, and chopped sweet potato. Make sure you’ve chopped the carrots and sweet potato to around the same size, so they have around the same cooking time.

3. Add 1/2 tsp curry powder, 1/2 tsp coriander powder, and a pinch of salt. Stir.

4. Turn the heat to high and bring the soup to a boil. Then cover the pot, reduce the heat to low and simmer it 20 minutes until vegetables are soft.

5. Turn off the stove and puree your soup. I use a handheld soup blender and put it directly into the pot, but you could also puree in batches in a regular blender, and then return the soup to the pot.

6. The pureed soup should be creamy and thick. If you’d prefer less thickness, you can add in a little more broth. Taste for seasoning, and adjust as needed.

7. Serve soup hot with black pepper and lime zest over top. I use about half a lime for 2 servings, but it really depends on personal preference!

Happy eating!

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