Though the days are growing longer, the deep cold of winter persists here in Ohio. I’m usually over winter by about January 2nd every year (not a useful attribute for a resident of this region, I realize) and am ready for warm weather to return shortly thereafter. But even more than warmth, I long for color. Ohio winters are just so dang gray, and for all the brilliance that deciduous trees provide in spring and autumn, the scraggly brown trees against a flat gray sky and the steal and concrete of the city don’t make sure a very vibrant locale.
It’s lovely, then, to find something to make for dinner that add bright color and spicy, smoky flavor to the room. This soup is just the ticket?
This recipe is adapted from one I learned at a cooking class in North Carolina. The base of the soup is composed of two fall market items that store quite well, so it’s just as easy to make in the winter as in late autumn.
Sweet potatoes and apples: such good friends these can be in dishes both sweet and savory! The sweet potatoes don’t need any special treatment before heading into the oven, and meanwhile, you can prepare your apples and other ingredients.
I’ve talked rather a lot in the last few months about the wedding in early October for which I traveled across the continent, stood up as a bridesmaid, and baked the groom’s cake & wedding cake. What I haven’t talked quite so much about is the wedding I attended the week after as, quite blissfully, simply a guest.
Just a few short days after I returned from my whirlwind week in Colorado, Brad and I headed north to Washington DC for wedding #2. Though we stayed in the city with a friend who was also on the guest list, the ceremony itself was about an hour outside the city at a quaint little vineyard nestled in the rolling hills of Northern Virginia. It was a beautiful, clear evening, though the chill of autumn had definitely arrived. And while the wedding party raced against the sun to capture all their photos, the rest of us took advantage of the occasional & delicious delivery of appetizers throughout the cocktail hour.
Our favorite? Shot glasses full of brilliant orange sweet potato soup. Since we were shamelessly stalking the catering staff for more and subsequently tilting each glass back to drain every last drop, I knew I must try to recreate it at home.
This soup is another super-thick, veggie-packed, warm and filling delight. Its the latest installment of my recent obsession with soups (I’ve made no less than five large batches of soup this fall) and it’s certainly one I’ll make again. It begins, of course, with sweet potatoes, and is supported by a smattering of other vegetables.