Curried Carrot and Sweet Potato Soup

I know “pregnancy brain” is a thing, but what about “mom brain.” Is that a real thing? If it’s not, it should be.  Then I’ll have a valid excuse for my forgetfulness.

Last week I was scheduled to bring snack for Luke’s school.  Easy enough.  I had two bags of baby carrots and some cucumbers in the fridge, ready to go.  And then….I forgot.  They stayed right there in the fridge when it was time to drop him off at school.

I got a text from my friend, the snack coordinator, after school asking if I’d sent snack in.  Her son told her he’d had crackers for snack and she didn’t think I’d send in crackers. Umm…she was right.  Let me go hide in a corner now.

Armed with two extra bags of baby carrots, I decided to make a soup.  Although I hate my forgetfulness, I can almost forgive myself because this soup.  

Oh, this soup.  So smooth it’s like velvet.  And the flavor!  If you are a curry person, you’re going to love it.  I’ve made all kinds of carrot soups, but this is, hands down, my favorite.  I kept this healthy soup mild because my mother-in-law is visiting and she doesn’t like spicy foods. I actually think it’s perfect as-is, but a little heat never hurt, so feel free to add a dash or two of cayenne pepper if you think you’d prefer it that way.I added some pan-fried chickpeas for some texture variation.  You can add them, or leave them off.  Either way, you are going to love this soup.  It’s super easy to make, full of flavor, and healthy.  What’s not to like?  Let’s just forget what inspired me to make it.

 

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