Fall is officially upon us. Cooler temperatures, foggy days, and changing leaves are just parts of the reason this is my favorite season. Autumn holds my heart because of the food. In the markets, the last of the summer produce meeting the start of cold weather veggies makes for one happy cook. And one delicious smelling home. One of my favorite tools in the kitchen is the slow cooker. Over the past couple years there has been a slow cooker revolution; uses range from air fresheners (really) to ziti. I prefer the more traditional route and use mine exclusively for food, mostly soups. Slow cookers are great for busy law students and professionals. Prepare the food the night before or morning of, then set it and forget it. If leaving an appliance on all day concerns you (and your cooker doesn’t have a timer) buy a holiday lights timer at the dollar store to put your mind at ease. Simply attach the timer to your slow cooker and presto!, peace of mind. Weeknight dinners beg for the slow cooker to be used. After an exhausting day on law school hill, it is truly one of life’s great pleasures to walk into your home and be greeted by the smells of dinner.
Here is one of my favorite (EASY) fall recipes. The curry will warm you from head to toe on a chilly fall day.
SLOW COOKER CURRIED SWEET POTATO AND CARROT SOUP
Ingredients:
2 large sweet potatoes, peeled and cut into ¾ dice (large chunks, about 5 cups)
2 cups baby carrots
1 small to medium onion chopped
¾ to 1 teaspoon curry powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon ginger
4 cups chicken or vegetable broth
1 tablespoon maple syrup
¾ cups heavy cream or half and half
Instructions:
Place potatoes, carrots, onion, curry powder, salt, pepper, cinnamon, and ginger in a greased slow cooker. Add broth and stir. Taste and add more spices if you want, I always do (be careful if you have a spicy curry blend, could get hot). Cover and cook on low for 7-8 hours. Puree soup in a blender, food processor, or with an immersion blender. Stir in maple syrup and cream. Cook on high to heat through. Salt and pepper to taste. Serve warm with crusty bread.
*Note: If you don’t have a way to blend the soup, it is still delicious. The veggies will be so tender after 8 hours that you can mash them with a potato masher or big spoon. Your soup will just be chunkier.
This recipe is so simple and can be modified easily. Add some tart apples (HONEYCRISP) for added flavor. Make it vegetarian by switching veggie broth for chicken. If you must have meat, throw in some cooked chicken (or add it raw at the beginning). For fast prep chop all the veggies the night before and throw everything in the cooker the next morning. Any way you cook it, this soup is delicious. Simmer all day and your house will smell mouthwatering by supper time.
