Hi everyone! Did you all have a good weekend? Mine was relaxing - just what I needed. After spending my Friday night cooking with friends, I had an early morning on Saturday (okay, who am I kidding, all of my mornings start early). I went to the grocery store around 9 am to beat the crowds, then picked up Andrea so we could hit up the indoor market together. I love going there for local eggs and meat!
Later on I headed into work because the owner and I had an interview with Juliana, a local gluten-free blogger from Feed Right 4 People who is doing a feature on the bakery. It was great to chat with her and connect over our passion for blogging and health.
We decided to do a recipe exchange on our blogs and she gave me this fantastic sweet potato and carrot chili soup recipe to post. Doesn't it look amazing?
Sweet potato and carrot chili soup
Recipe by Juliana at Feed Right 4 People
1/3 of a red onion, finely chopped
1/3 cup grated fresh Parmesan cheese
2 large sweet potatoes, peeled
4 large carrots, peeled
1 tbsp chili powder
3 cups rice milk
1/3 cup 18% cream (optional)
Salt and pepper
Fresh dill, for garnish
Using a large pot, steam the peeled carrots and sweet potatoes until soft. In a separate pot, saute the chopped red onions until tender and add grated Parmesan cheese. Immediately after cheese starts to melt, transfer the soft vegetables to the cheese and onion mix and puree all the ingredients together. Add rice milk (2 cups) and mix well. Add chili powder to taste. You want to achieve a light chili flavour so it does not overpower the other ingredients. Add the remaining 1 cup of rice milk slowly until desired consistency is achieved. If using cream, add 1/3 cup of 18% cream and stir well. Before serving, add a small amount of cream and garnish with some fresh dill and grated Parmesan.
Thanks for the recipe Juliana!
What did you do this weekend?
Have you met any other bloggers in your area?