Comments on: Sweet potato-carrot soup

By: SimplyForties

SimplyForties — Mon, 09 Feb 2009 17:02:32 +0000

This looks delicious! Amazing what we can come up with when we can’t go to the grocery store and have to rely on what’s at hand.

By: funnyaboutmoney1

funnyaboutmoney1 — Mon, 09 Feb 2009 16:08:35 +0000

LOL! Now that we don’t have George Bush to keep my bowels in an uproar, I suspect it’s the wee drams that have been doing that. After a week off the sauce, I suddenly feel fine. So…it’s a lifetime ticket to ride on the wagon for moi!

By: Chance

Chance — Mon, 09 Feb 2009 11:39:01 +0000

Looks fabulous. You forgot the part about a wee dram of bourbon for the cook while the food is simmering, an essential part of the recipe

I love my stick blender, and it is an item that shows up regularly at yard sales and thrift stores, got mine for a buck and use it all the time. No more messy transfers to the blender. Thanks for nice recipe.

By: funnyaboutmoney1

funnyaboutmoney1 — Sun, 08 Feb 2009 15:07:47 +0000

I’ll have to look for one of those.

Canned pumpkin: good idea. While I was browsing recipes yesterday afternoon, I came across a couple of delicious-looking squash soup recipes, which entailed peeling (!) a butternut squash. Pumpkin would substitute nicely.

By: frugalscholar

frugalscholar — Sun, 08 Feb 2009 13:47:55 +0000

Fabulous! I cook this kind of thing at least twice a week. You have given me some good ideas here.

By the way, do you have a stick blender? You can get one for about $10. Then you can puree the soup right in the pot. It eliminates some messy steps, including dealing with hot liquids. Also, you could add a can of pumpkin if you have one around (and many people do, gathering dust).