Ginger, Carrot, and Sweet Potato Soup

Last night, I came home from a work event late and had literally nothing in my fridge.  I remembered this recipe I saw at Simply Scrumptious and thought if I could make something out of nothing, it would have to be soup.  Carrots? Check. Onion? Check. Oh yea, I have a sweet potato lying in my vegetable bowl that's looking questionable, sure let's throw that in there.  Dinner was made in 30 minutes and it warmed my chilly body up thanks to this exceptionally cold weather we've been having in San Francisco.

Ginger, Carrot and Sweet Potato Soup:
Serves 1-2 people

1 shallot, minced
1/4 cup chopped lemongrass (I didn't have it but it would make a nice addition)
1/2 onion, finely chopped
2 cloves of garlic, chopped
1 inch knob of ginger, peeled and chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and roughly chopped
1ish cup low sodium vegetable stock
1/2 - 1 cup light coconut milk
zest and juice of 1 clementine

salt and pepper
chili powder
red pepper flakes
olive oil
cilantro or mint for garnish

Heat oil in small sauce pan.  Add the shallots, onion, garlic, ginger and lemongrass.  Add salt and pepper to sweat.  After a few minutes, add the carrots and sweet potato.  Add a touch more salt along with the chili powder and red pepper flakes.  Let cook for a minute or two and add the veggie stock.  Let simmer on medium low for 10ish minutes, until the sweet potato and the carrot are tender.

CAREFULLY transfer the mixture into a food processor or blender and puree till smooth.  You may need to add a bit more veggie stock to thin it out a bit.  Transfer puree back to stove and add the coconut milk, stir to combine.  Let cook for a few more minutes, taste for seasoning and serve with fresh herbs.  Enjoy!

Chicken Tortilla Soup

My boy is sick, 'nuf said.  I don't know if it's the plague or strep throat, but he's not feeling well and suggested having soup and watching a movie.  I'm not the biggest fan of soup, it's kinda one flavor for the entire meal.  I like having options on my plate, going from a savory rich steak to a tangy salad to a sweet, well, sweet potato.  Tortilla soup is the only soup I really like.  I think because there are so many options with toppings it doesn't make it one note and enjoyable for me.

I roasted a chicken breast with some spices, shredded it up and threw it in.  Pretty simple and soothing to my sickly boy.

Chicken Tortilla Soup:

1 chicken breast, skin on (or a few chicken breasts)

1 small/medium onion, finely chopped

1 small bell pepper, finely chopped

4 garlic cloves, minced

splash of tequila

1/2 cup white wine

1 tbsp. chipotle paste, or 1 chipotle chopped

2 tbsp. tomato paste

1 box of chicken stock

1 can of chopped tomatoes (optional, I don't use it)

1 cup frozen corn

1-2 tbsp. chili powder

1 tsp. cumin

1-2 tbsp. garlic powder

few dashes of red pepper flakes

1 tsp. oregano

salt and pepper

olive oil

Serving Toppings:
chopped onion
cilantro
avocado
shredded cheese (jack or cheddar)
crumbled tortilla chips
lime wedges

Preheat oven to 400 F.  Drizzle some olive oil over the chicken and sprinkle with the seasonings.  Roast for 25-40 minutes, depending on how thick your chicken is.  Shred with a fork, or if you're brave, your dainty fingers.

While your chickadoos are cooking, bring a bigger pot with some olive oil up to medium high heat and saute the onion, pepper and garlic for a few minutes.  Sprinkle with salt, pepper, and some seasonings (your choice of how much you want to add in there).  Add the chipotle paste and tomato paste and stir to combine.  Add the tequila and white wine, and let cook off for a few minutes.  Finally add the can of chopped tomatoes (optional) and the chicken stock, let simmer for 30 minutes or so, till everyone is begging you for a bowl.

Serve and garnish with chopped onion, cilantro, avocado, salsa, cheese, and crumbled tortilla chips.