Sunchoke Carrot Soup

Ah, today is really quite cold - definitely below zero. We just got back from a long walk, and are about to cook some food. This soup would have been a strong contender (if we didn't already have other plans) because it's really just the thing on a cold day. It's simple to make, with strong, clean flavors, and it's nice and creamy. As a bonus, it's a sunny yellow. And it goes perfectly with some crispy fried bacon on top. What's not to love?

Sunchokes are also known as jerusalem artichokes, and they're funny-looking tubers that are a bit of a pain to peel. But they're super tasty, and well worth the trouble!

Sunchoke Carrot Soup
Serves 2, generously

1/2 yellow onion
2 carrots
2 parsnips
200 g sunchokes
water
salt
cayenne pepper
1 cube of vegetable bouillon
1 tsp olive oil

Cut all the veggies into smaller pieces. Place in a pot with a teaspoon of oil, and fry for a while. Add water to cover, and add the bouillon. (You can skip it if you don't have it handy, it'll still taste great.) Bring to a boil, cover with a lid, and boil for 20 minutes or so on low heat until the vegetables are cooked. Blend with a stick blender until smooth, and add water until you get the texture you want. Season with salt and cayenne pepper. And serve with bacon, if you'd like. (Something salty on top goes so well with the fairly sweet soup.)

Recipe in Swedish:
Matig rotfruktssoppa