I started this blog 7 years ago when I had my daughter.
We were living downtown Chicago. My husband worked a lot. I had no friends with kids who lived in the city too.
I was lonely. I was a little depressed. I was a little lost.
Having left culinary school to stay home and raise this little baby had left me with my head spinning.
I decided to channel it all by writing and cooking.
If you look back at some my earliest posts, they so often talk about my daughter Quinn.
I can look back to stories and musings of her early childhood.
Then I got lazy and spotty with my blogging. First I took off a few weeks.
Then a few months.
Then a few years.
During that time I had a son who has grown to be quite a kid.
Declan is three now and I realized I barely ever talk about the kid when blogging.
Declan who was the sweetest most cuddly baby boy.
Declan who grew into a boy who has a hilarious sense of humor.
Declan who LOVES baseball, basketball, soccer, and hockey. And High School Musical; One and Two.
Declan who cries until he shakes when he knows he has done something really wrong.
Declan who is not afraid to say, “I’m sowry, Mommy.”
Declan who loves to go work out with his dad.
Declan who still has chubby toes and thighs which I love to pinch.
Declan who has a best friend who is a girl and does whatever she tells him to.
This boy has added so much more joy to our home, just when we didn’t think we needed any more.
This family of mine makes me feel so lucky to be on this earth.
Yes, life is far from perfect in this home of ours, but it is our lack of perfection is what keeps us laughing, crying, growing, learning, and what keeps our love strong.
I am feeling a full heart this morning and needed to put that all in writing. I hope you don’t mind.
With that, I have no segue into my recipe.
Sweet Potato and Carrot Soup
1 Tb butter
1 small sweet onion, finely chopped
1 large sweet potato, peeled and cubed
3 carrots, peeled and chopped
2 1/2 cups vegetable broth (chicken broth can also be used)
1 1/2 tsp salt
1 tsp ginger
1 tsp cumin
In a medium pot, melt butter and add onion.
Cook onion until translucent
Add sweet potato, carrot, salt, cumin and ginger. Stir until spices are evenly distributed.
Bring to a boil then simmer until potatoes and carrots are tender. About 15 minutes.
Using and immersion blender or regular blender, blend mixture until smooth.
Serve hot with dollop of plain yogurt on top.