smooth like orange velvet

Mmmm, there's not much more that I love on a blustery day than some good homemade soup. Today was so windy that when I ran a few errands in Chinatown most of the electricity in shops and many of the traffic lights were down! Thankfully, just 4 blocks east in our cozy little apartment, things were business as usual. All of this crazy weather we've been having lately (from torrential downpours to snow and now blustery winds) makes a hot bowl full of soup seem extra nice.

After using only half a can of pumpkin puree for yesterday's pumpkin loaf, I knew that soup was on the agenda for tonight's meal. I looked about and found a gigantic sweet potato (or a "big, fat, hairy tuber" as Cornelius refered to the hideous beast), a couple of carrots and a few other random veggies and got down to business. After a bit of peeling, chopping and a nice rapid boil, soup was on! This soup had the right amount of sweet and heat and really felt luxurious and rich in my mouth. So creamy and full of flavour that after every bite I exclaimed, "oh wow, this is good!". Seriously good and smooth like velvet.

winter vegetable soup
1 T butter (or olive oil for a vegan soup)
small onion, chopped
5 cloves garlic, chopped
1 potato, peeled and diced
1 sweet potato, peeled and diced
1 large carrot, diced
water or vegetable broth
salt & pepper
1 t cumin
1/2 t red pepper flakes
1/2 t chipotle powder
1/4 t cinnamon
1/2 can of pumpkin puree
1 T maple syrup

1. In a large pot, heat oil or butter and add in vegetables. Sautee until fragrant. Add salt and pepper and enough water or broth to cover vegetables. Bring to a boil. When vegetables are tender, about 20 minutes or so, add in spices, pumpkin puree and maple syrup. Stir well and continue to cook another 5 minutes.

2. Puree with an emersion blender until no lumps remain. Add salt and pepper to taste, if necessary, and serve.