Curried Sweet Potato Soup

As delicious as this soup is to eat, I hope that this is the last hearty winter recipe that I have to make. Daylight savings started today and that signals to me that spring is right around the corner and when I get out of work it will still be light outside - things are lookin' up! If there is one final dish that will let you end your winter on a high note, this is the soup. Serve this full flavored soup with goat cheese biscuits and soak up the last days of winter.

Source: Love and Olive Oil

You Will Need:

• 1 1/2 Tbsp olive oil
• 1 cup coarsely chopped onions
• 1 large clove garlic, coarsely chopped
• 1 Tbsp chopped ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp turmeric
• 1/8 tsp crushed red pepper flakes
• 2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
• 6 cups chicken or vegetable broth, or slightly more as needed.
• salt and pepper to taste
• 6 to 8 tsp goat cheese

Here We Go:

• Heat the oil in a large pot over medium heat
• Add the onions and saute until the onions are soft and begin to brown, about 10 minutes
• Add the garlic and saute, stirring for 30 seconds
• Add the ginger, cumin, coriander, turmeric and red pepper flakes
• Finally, add the sweet potatoes and broth and bring to a boil
• Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes
• Puree the soup, in batches in a blender or food processor
• Season to taste
• The soup can be made a day ahead and kept in the fridge and reheat over low
• If the soup is too thick, add a little more stock
• Ladle into bowls and sprinkle with crumbled goat cheese

Makes 6 Servings
Happy Feasting!

Italian Tortellini Soup

There is something about a hearty bowl of soup during the winter months that brings a sense of comfort and also manages to satisfy a full belly. I found this recipe on another one of my go-to food/craft/home blogs, Madaket Market. This soup is the perfect staple to get you through the craziness of the holiday season. It it so simple that it can be made on a weeknight but the flavors make it seem like you simmered it on the stove top for hours. Feel free to substitute any of the vegetables to your liking or even swap the torellini for another type of pasta or rice. We ate ours with fresh "semi-homemade" cornbread muffins.

Source: Madakethome.com

You Will Need:

• 4 cans (14 1/2 oz each) Italian style stewed tomatoes, coarsely chopped, plus liquid
• 2 cans (14 1/2oz each) beef broth
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon freshly ground pepper
• 1 whole Vidalia onion, diced
• 1 medium zucchini, halved and thinly sliced (and/or squash)
• 3/4 pound green beans, snapped and cut into thirds
• 3/4 pound ground Italian sausage, crumbled, browned and drained
• 1 package tortellini with cheese (6-8 ounces)
• 3/4 Tbsp minced garlic
• Parmesan cheese, freshly grated

Here We Go:

• Combine tomatoes plus liquid, broth, basil and pepper in a dutch oven.
• Bring to a boil.
• Reduce heat.
• Add garlic, zucchini, green beans, onion, sausage, and tortellini.
• Cook about 10-15 minutes or until tortellini is tender.
• Serve with grated Parmesan

Happy Feasting!