Carrot and potato soup (and recipe for jalapeno, honey and cilantro roasted acorn squash)

Roomie recently found Urban Acres, which offers co-op style produce that is local and organic. Each week we pick up a new box of food… it’s like a surprise when we get to see what’s in it! Buying our food this way has really made us get creative in the kitchen. This week’s selection included potatoes, carrots, and fresh cilantro (my favorite!).

I started looking at recipes that included the ingredients we had. I came home one day to tell Megan about this recipe that I found that used all sorts of different ingredients with the acorn squash. As I was describing it, she got so excited and said she had found the exact same recipe! How funny that we both found the same one. I guess it was meant to be.

  • 3 medium potatoes, peeled
  • 4 carrots, peeled
  • 5 cups chicken or vegetable stock
  • 1 onion, chopped
  • canola oil
  • salt and pepper
  • 1/4 teaspoon each of smoked paprika, curry powder, cayenne pepper, ground cumin

Preheat oven to 425 degrees. Cut the potatoes and carrots into smaller pieces and roast for about 50 minutes.

Put one tablespoon of canola oil in a pan and fry the onion. Add the chicken or vegetable stock, roasted carrots, potatoes, and spices.

Puree with hand mixer and serve.

Get the recipe for the acorn squash on my room mate’s blog!

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