The snow is coming! As Ridgefield braces for heavy snow, we wanted to share some suggestions from Nancy O’Connell on what makes for a cozy snow day. We couldn’t think of a more pleasant way to stay warm and content as the snow rolls into town!
When I’m home on a snow day, I usually soak up some comfort! What will I be knitting? I have a sweater I’ve been trying to finish, so hopefully, the last sleeve will come off the needles tomorrow.
I’ll probably have some soup on the stove. One of my favorite recipes from my sister is Sweet Potato Soup (See the recipe below). I actually made a nice pot of this yesterday, so I’ll be enjoying some when the snow is falling. It’s really delicious, so give it a try!
Don’t have something to knit? How about a quick cowl or hat? Come in to nancy O and find a project to keep you snuggly warm and busy! Our sale bins are filled with wonderful, fun yarn. And, we’re having a snowstorm special on cashmere. What’s more comforting than that?
Schedule Note: If the Ridgefield schools are closed, nancy O will postpone this Tuesday’s classes and reschedule.
Shared by my sister Doris, best recipe finder ever!
Ingredients
1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth (chicken stock may be substituted)
Plain yogurt & chopped chives (for garnish if desired)
Preparation
Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Blend soup with immersion blender. . Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Notes: This soup is also great served with crumbled feta cheese instead of yogurt as garnish. Of course, sour cream can also be substituted for the yogurt.
Recipe Tip: I keep peeled fresh ginger in my freezer and grate on a microplane whenever a recipe calls for fresh ginger. It is perfect every time!
Thank you Nancy for sharing this yummy recipe!
Stay safe all & enjoy the day!
nancy O
103 Danbury Road
Ridgefield, CT 06877
(At The Marketplace at Copps Hill)
