Tuesday, April 5, 2011

Right Now Carrot and Sweet Potato Soup


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Let's Dig In!

April showers bring May flowers. And the change in temperature often brings on unwanted colds.

Who needs that? So why not prepare a healthy batch of soup and use it to prevent catching a miserable cold that can put you in the dumper!

I have absolutely no proof soup can cure your ills, but this Carrot and Sweet Potato Soup is packed with nutrition and that has to count for something! Color rich carrots and vitamin rich sweet potato are puréed with chicken broth which some believe has its own mystical healing powers.


Of course you don’t want your cold prevention soup tasting like medicine (blah!)

The ¼ cup of maple syrup (use honey as a substitute if you don't have pure maple syrup) makes this soup taste sweet and, since cinnamon loves sweet, a ½ tsp of the ground variety is stirred in. Mildly spicy paprika, ginger and nutmeg round out the flavors!

The result is a sweet and savory soup that you can serve to family and friends or enjoy yourself as a tasty way to keep the cold bugs at bay!


Hip Cooking Tip: To shorten your prep time, use a food processor to slice the carrots, sweet potato and onions. The processor does it in a matter of seconds and you don't have to worry about how they look because they'll all be puréed anyway.

What soup do you rely on to overcome a cold?

Right Now Carrot and Sweet Potato Soup
A sweet and savory combination of carrots, sweet potato and pure maple syrup 

Instruments
2 tbsp butter
3 large carrots, peeled and thinly sliced
1 large sweet potato, peeled and thinly sliced
¼ cup sliced red onion
¼ cup pure maple syrup
1 tbsp grated fresh ginger or ¼ tsp ground ginger
½ tsp each ground cinnamon and paprika
¼ tsp ground nutmeg
4 cups chicken broth
¼ tsp each salt and freshly ground black pepper


Lyrics
In a large soup pot, melt butter over medium heat. Add carrots, sweet potato and onions. Cook and stir until vegetables begin to soften, about 5 minutes. Add syrup, ginger, cinnamon, paprika and nutmeg. Cook and stir for 1 minute. Stir in chicken broth and season with salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, until vegetables are very tender, about 20 to 25 minutes. Remove from heat.

Working in batches, purée soup in a blender until smooth.  Ladle hot soup into individual serving bowls and serve.

Volume: Makes 6 servings
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Brent Garell (@kitchenroadie)
brent@cookapalooza.com

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