My palate is still stuck in the fall. Autumn flavors and hearty soups are all that I crave since our temperature here in Minnesota has remained in the 20s, with a stolid crust of ice and dirty old snow piles lining the boulevards. Because I’m cramming for my shelf exam in family medicine this week, a subject for which ALL information is potentially relevant, I’ll throw in there my carrot-related medicine fact: Carrots have beta-carotene which is one of the molecules needed for the synthesis of Vitamin A, even though it sounds like the iPhone version of carrots. If you are deficient in Vitamin A, you may experience night blindness. If you have too much Vitamin A, say, you love this soup and overdo it a touch, you can get headaches and blurry vision from psuedotumor cerebri, or mess up your fetus if you were to have one.
It is entirely possible to have too much of a good thing. Fat soluble vitamins is one example. In Minnesota, that thing is snow.
Carrot and Sweet Potato Soup
Adapted from Hy-Vee Seasons Magazine
1 tbsp olive oil
1 c. chopped onions
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg, plus additional for topping
4 3/4 c. cubed peeled sweet potatoes (about 1-1/2 pounds)
3 c. chopped carrots (about 1 pound)
1 (32 oz) carton chicken broth
2 1/2 c. water
1/4 c. skim milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 c. plain Greek yogurt, divided
In a large Dutch oven, heat oil over medium heat. Add onions to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and 1/4 teaspoon nutmeg; cook 1 minute, stirring constantly. Add sweet potatoes, carrots, broth and water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat with remaining soup mixture. Stir in skim milk, salt and pepper. Top each serving with about 2 teaspoons plain Greek yogurt. Sprinkle with nutmeg, if desired.