The weather here in Vancouver is absolutely crazy. For Vancouver that is. The view from my place on Saturday was rather odd.
I know, this looks pretty normal for all you other Canadians, but really, this is not normal winter weather, let alone November weather for Vancouver.
But the truth is I love it!I always miss the normal winter weather when I’m in Vancouver over the winter. It’s just so dreary and grey normally, it brings me down.
This weekend I also attended The LFS Community Harvest Dinner. This was a dinner put on my several of my classmates, and it’s a tradition in the Land and Food Systems Faculty . It was an amazing five course meal. Three of them stood out: Fig and Goat Cheese Compte on homemade rainforest type crackers, Roasted Sweet Potato & Red Onion Soup, and the Winter Fruit with spiced Chiffon Cake Trifle. Delicious.
Needless to say when my dad came to town this week, and the temperature outside was hitting –10, I knew that on my grocery shopping list would be sweet potatoes and red onions. (Yes I’m that spoiled college girl whose parents visit and buy her groceries. ) I of course invited him over to enjoy the delicious soup.
Sprinkled with a little goat cheese.
Just to compare and contrast, Saturday’s version:
Since I don’t have their recipe (yet, I’m gonna get it though) I’ll share with you mine.
Roasted Sweet Potato & Red Onion Soup
makes 3-6 servings depending on size you choose.
1-2 large sweet potatoes (I used sweet potatoes, not yams) 1 large red onion 2 tbsp Olive oil Salt & Pepper (to taste) 3 cloves garlic 4 cups vegetable Broth Pinch Paprika 1 tbsp Cumin
- knife & cutting board. - large mixing bowl - baking sheet - pot - blender
1. Preheat Oven to 375. Wash potatoes, and peel onion. Chop up into fairly small chunks for both. Throw together into a bowl and coat with olive oil (get in there use your hands). Add some salt and pepper. 2. Take those vegetables and spread them over a cookie sheet. Roast in the oven for 25minutes. Make sure they’re cooked through when you take them out. 3. When the potatoes and onion have about 5mins to go, bring your broth to a low boil or simmer. 4. Remove the vegetables from the oven and scoop into blender. Add the broth. Blend until smooth. I added it all slowly, because I’m scared of breaking my blender. Oh and good tip, keep your oven mitt on if you’re like me and keep your hand on top of your blender’s lid when you use it, because damn boiled water and fresh cooked potatoes are hot! 5. Serve promptly. If you keep it for later, it definitely thickens up, so you might want to water it down to reheat.