very carrot-y, but in a good way.https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=33770
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colleen, here is Eva's Carrot Soup that I mentioned in my text. It was very tasty and
- Thread starter marilynfl
- Start date
colleenmomof2
Well-known member
Thanks Marilyn! Working on this today smileys/wink.gif Roasted parsnips and carrots
for dinner last night. Need to prepare more carrots for the soup. Colleen
for dinner last night. Need to prepare more carrots for the soup. Colleen
colleenmomof2
Well-known member
REC: Carrot, Turnip and Sweet Potato Soup
Carrot, Turnip and Sweet Potato Soup - made 6 side-dish portions
Much changed from NYTimes soup below/linked
1/2 pound turnips, roasted
1/2 pound sweet potatoes (2 medium), roasted
Canola oil spray
1 tsp unsalted butter
1 medium-small onion, diced
1/2 stalk celery, diced
1 pound carrots, peeled and sliced
1 TBS Arborio rice, uncooked
1/4 tsp ground pepper
1/8 tsp dry thyme
1/8 tsp dry tarragon
2 pinches ground nutmeg
1 pinch cayenne
4 cups chicken or vegetable stock
1 bay leaf
1-inch piece of orange zest
Salt to taste
1/4 cup applesauce, optional
1/4-1/2 cup fat free half and half OR juice from the orange, optional
PREPARATION
Roast turnips and sweet potatoes. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onions and butter. Cook, stirring, until tender, three to five minutes. Add carrots, celery, rice, ground pepper, tarragon, thyme, nutmeg and cayenne. Cook, stirring often, for five minutes until they begin to soften. Dice roasted turnips and sweet potato and add to pot, stirring to mix in. Add the stock, bay leaf and orange zest, and bring to a simmer. Reduce the heat, cover and simmer 20-30 minutes or until carrots are thoroughly tender. Remove from heat. Remove the bay leaf and orange zest, and discard. Taste - stir in the applesauce, if using.
Purée the soup with immersion blender, OR cool slightly if using blender or food processor (fitted with the steel blade). Return to the pot if necessary to heat through. Taste to adjust salt and pepper. Stir in the half and half or orange juice, if using, and serve.
Tip: This will keep for three to four days in the refrigerator.
Colleen's Notes: The soup is tasty but sweet - we like it. Used leftover roasted carrots, turnips and sweet potatoes but made extra carrots, simmering in stock according to the instructions. I did add the applesauce and about 1/4 cup of the fat free half and half. Next time I may leave tarragon and thyme out or use fresh tarragon and thyme - spices didn't really soften with quick cook.
NYTimes Carrot and Sweet Potato Soup With Mint or Tarragon
1 tablespoon canola oil or unsalted butter
2 medium shallots, chopped
1 ½ pounds carrots, peeled and diced
1 pound sweet potatoes, peeled and diced
6 cups water, chicken stock or vegetable stock
2 sprigs tarragon
A 1-inch piece of orange zest
Salt to taste
1 tablespoon minced fresh mint or tarragon
Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve.
https://cooking.nytimes.com/recipes/1014105-carrot-and-sweet-potato-soup-with-mint-or-tarragon?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=15
Carrot, Turnip and Sweet Potato Soup - made 6 side-dish portions
Much changed from NYTimes soup below/linked
1/2 pound turnips, roasted
1/2 pound sweet potatoes (2 medium), roasted
Canola oil spray
1 tsp unsalted butter
1 medium-small onion, diced
1/2 stalk celery, diced
1 pound carrots, peeled and sliced
1 TBS Arborio rice, uncooked
1/4 tsp ground pepper
1/8 tsp dry thyme
1/8 tsp dry tarragon
2 pinches ground nutmeg
1 pinch cayenne
4 cups chicken or vegetable stock
1 bay leaf
1-inch piece of orange zest
Salt to taste
1/4 cup applesauce, optional
1/4-1/2 cup fat free half and half OR juice from the orange, optional
PREPARATION
Roast turnips and sweet potatoes. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onions and butter. Cook, stirring, until tender, three to five minutes. Add carrots, celery, rice, ground pepper, tarragon, thyme, nutmeg and cayenne. Cook, stirring often, for five minutes until they begin to soften. Dice roasted turnips and sweet potato and add to pot, stirring to mix in. Add the stock, bay leaf and orange zest, and bring to a simmer. Reduce the heat, cover and simmer 20-30 minutes or until carrots are thoroughly tender. Remove from heat. Remove the bay leaf and orange zest, and discard. Taste - stir in the applesauce, if using.
Purée the soup with immersion blender, OR cool slightly if using blender or food processor (fitted with the steel blade). Return to the pot if necessary to heat through. Taste to adjust salt and pepper. Stir in the half and half or orange juice, if using, and serve.
Tip: This will keep for three to four days in the refrigerator.
Colleen's Notes: The soup is tasty but sweet - we like it. Used leftover roasted carrots, turnips and sweet potatoes but made extra carrots, simmering in stock according to the instructions. I did add the applesauce and about 1/4 cup of the fat free half and half. Next time I may leave tarragon and thyme out or use fresh tarragon and thyme - spices didn't really soften with quick cook.
NYTimes Carrot and Sweet Potato Soup With Mint or Tarragon
1 tablespoon canola oil or unsalted butter
2 medium shallots, chopped
1 ½ pounds carrots, peeled and diced
1 pound sweet potatoes, peeled and diced
6 cups water, chicken stock or vegetable stock
2 sprigs tarragon
A 1-inch piece of orange zest
Salt to taste
1 tablespoon minced fresh mint or tarragon
Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve.
https://cooking.nytimes.com/recipes/1014105-carrot-and-sweet-potato-soup-with-mint-or-tarragon?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=15