Happy Hump Day!! Has anyone seen the commercial with the camel saying hump day? It seriously cracks me up. It reminds me of the Dane Cook sketch when he impersonates Oprah and says “everybody gets a humpback whale!!!!!” Anyone know what I’m talking about? No?… Okay moving on.
Yesterday was my first official day off since finishing my ICU rotation. I wish I could just play all day long for these next few weeks, but I have my boards on Oct. 17th, so I will be studying from now until then. In medical school, you have to take the United States Medical Licensing Exam which has 3 steps. You take Step 1 in between 2nd and 3rd year. You take Step 2 as a 4th year. And Step 3 happens in residency. I’m not excited about Step 2.
Even though I was studying yesterday, two things made my day awesome. First, I went for a nice 5 mile run that felt so amazing. I haven’t run outside in ages and yesterday was the perfect day for it. It was a cool fall day, the sun was shining, there were tons of little chipmunks scampering out on the trail, I loved it. I ran slowly because I knew I would be out of shape and dying if I tried to keep a normal pace. But I wanted to get in the miles- so I just kept it nice and slow. I can’t wait to get out there again today!
The second thing that made my day lovely yesterday was this sweet potato soup recipe.
Lately, I’ve seen a few recipes for fall soups that look so cozy and delicious. I knew I had to make one. So far on my fall soup list I have a white bean and kale soup I want to make, a vegetarian chili, and a chicken meatball and veggie soup. Don’t those all sound so good?
Normally when I want to make something, I will google 4 or 5 different recipes to get an idea of how it’s made. Then I do my own thing using bits and pieces of all the different recipes I’ve read. That’s exactly what I did for this sweet potato soup. I found some recipes that called for cinnamon and nutmeg, some recipes that used curry, some that used ginger, some with cream, you get it.
My recipe turned out very mild and a little bit sweet, but with a tiny kick at the end. I don’t think it’s flavorful enough to be the star of a meal, but it’s a comforting side soup that tastes great with a grilled cheese dipped in it.
- 1.5 lbs sweet potatoes (4 small/medium sized)
- 1 lb baby carrots
- 1 yellow onion
- 2 tbs butter
- 1 tbs minced fresh ginger
- 1 large clove garlic
- 3 cups chicken stock
- 3 cups water
- 2 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Peel your sweet potatoes. Then cut them into 1 inch cubes.
Chop the yellow onion (chopping doesn’t have to be too fine because you will blend it later)
Mince your garlic and fresh ginger root.
Melt butter in a large pot over medium heat. Add garlic and ginger and let sizzle for a minute or until fragrant. Then add onion.
Salt your onions as soon as you add them to the pot- this will make them “sweat” and help them cook with all that lovely butter 🙂
Once your onions are translucent (about 6 minutes on the stove- stirring occasionally), add sweet potatoes and carrots.
Next add in chicken broth and water.
Finally, add cumin and chili pepper. Bring to a boil.
Once boiling, turn down to low/medium and cover pot. Allow soup to simmer for 35 minutes.
Transfer soup to blender in batches. Be careful because it’s hot!!!
Blend gently- the veggies should be soft so you don’t need to blend for long. Then transfer back to the pot.
At this point, taste the soup. Add salt and pepper to your liking. I wanted a little more flavor, so I threw in a big sprig of rosemary and let it sit in there for 20 minutes. If you want more spice, add more cumin or chili powder.
And then it’s done!!! I served it with some crushed walnuts which added a crunch and richness- highly recommend this!
I ate this soup for lunch with some pita chips, broccoli, turkey, and cheese.
And for dinner, I had it again with a half grilled turkey and cheese and salad! Yum Yum Yum.
What fall soups have you made? Any good recipe suggestions?
How do you ease back into running after taking a few weeks off?