Tag Archives: carrot

Curried Carrot Soup

To give this carrot soup a little kick, try adding curry and a little cayenne pepper.  The original recipe does not include the added milk… but, I can’t imagine carrot soup without a little creaminess to it.  You can use fat free milk, if you want.

Carrots are used to thicken soups, sauces and can even be incorporated into baking instead of fat.  I won’t be trying that, but I thought you’d like to know.

Helga

Curried Carrot Soup

Continue reading

Foodies Freebie: April 2011 Desktop Calendar

April and spring are just around the corner and, as promised, every month we will feature one of our recipes as a desktop wallpaper for you to enjoy. This month, our featured recipe is one that welcomes Spring: Sweet Potato and Carrot Soup. We hope you enjoy this freebie and the recipe that you can find here.

For the Desktop Calendar, you can click here.

Foodies Freebie: April 2011 Desktop Calendar

Sweet Potato & Carrot Soup

Spring is just refusing to show it’s face in Upstate NY, so this Sweet Potato and Carrot Soup is the perfect choice for today’s post. Soup is always best for comfort and soul warming made from the best ingredients and fantastic flavors. This Sweet Potato Carrot Soup is easy, delicious, nutritious, and able to cheer up the dreariest winter day. The perfect (and optional) final touch is the cream, which will soften and enrich the flavors of the soup.

Sweet Potato & Carrot Soup

Sweet Potato & Carrot Soup
Yields: 4-6 servings

Ingredients

1 Tbsp. vegetable oil or butter
2 small onions or leeks, chopped
2 cloves garlic, chopped (optional)
1 spring of fresh cilantro, chopped
1/2 tsp. salt, plus more to taste
2 lbs. sweet potatoes (2 medium or one large), peeled and chopped
1/2 lb. carrots (3 to 4 medium), peeled and chopped
6 cups homemade chicken or vegetable broth OR 4 cups commercial broth and 2 cups water
1/4 to 1/2 cup cream, half-and-half, or sour cream (optional)

Preparation:
  1. In a large pot over medium high heat melt butter or heat oil. Add onions or leeks, garlic, and 1/2 tsp. salt. Cook, stirring, until vegetables are soft, about 3 minutes.
  2. Add sweet potatoes, carrots, and broth (or broth and water) and cilantro. Bring to a boil. Reduce heat and simmer until all vegetables are very soft.
  3. Puree with an immersion blender or in batches in a blender. Taste and add salt to taste. Stir in cream, if using.

Sweet Potato & Carrot Soup

Sweet Potato & Carrot Soup

Ninna’s Vegetable Puree (Baby Food)

I had the opportunity to make some baby food for Ninna, my downstairs little neighbor.  She’s almost 8 months old, and her mom has been giving her homemade foods. I wanted her to try some of my combinations, and I was glad to see she liked them!

So, here’s the recipe so she can have some more!

Helga

    

Continue reading