I have been celebrating Fall (or the little that's left of it) by cooking up some healthy soups. Though the two soups look a lot alike, they are radically different in taste. I need a new digital camera so everything seems to look yellow-orange these days.
The first soup is a Curried Sweet Potato Soup. I don't particularly care for sweet potatoes but begrudgingly bought some because they are touted for being anti-inflammatory. This soup was excellent and very easy to prepare. My only adjustment to the original recipe was in the way I roasted the potatoes. I used the Cook's Illustrated method because the potatoes caramelize so well--trust me, you will eat these like candy. The resulting soup was very flavorful with hints of curry that are balanced out by the sweetness of the potatoes and coconut milk. Make sure you eat this soup with lots of bread or with another side; though delicious, it's not particularly filling. My roommate has adapted the original recipe by substituting pureed pumpkin for the sweet potato. She swears it's tastier than sweet potato. I dislike pumpkin even more than sweet potato, so I'll just stick to the original.
The second picture, a pureed chickpea soup, was hearty and satisfying. No need to strain the soup--it's still tasty. Besides, who has time to strain hot soup? From soaking to actual cooking time, this soup took an eternity to make. I was too hungry to strain it! Just make sure you stir the mixture when reheating as it tends to separate over time. As you can see, I like to eat my soup with lots of bread (sssh. I am not supposed to eat too much refined white flour). Whole Foods makes an affordable Artisan Ciabatta loaf that rings in at under $3. I couldn't resist.