Soup

Carrot and Sweet Potato Soup and Carrot and Apple Soup

Feel like some warm soup tonight? Today we are going to share Carrot Soup TWO ways, first with sweet potato and then another recipe using apples. Our chef today will be Tracy and we had a fun cooking day trying out these recipes. The relish added to either soup is a MUST if you try these. These soups are really easy and a great soup with a salad to accompany it. Perfect Dinner! Enjoy!!!

Carrot Sweet Potato Soup

2T Olive Oil

1 medium onion chopped

1 large clove garlic

3 large sweet potatoes, peeled and cut in cubes

8-10 carrots, peeled and chopped

½ cup white wine to deglaze

1 1/2T chopped fresh sage

½ t cinnamon

½ t cumin

¼ t nutmeg

Broth to cover (you can use vegetable or chicken)

Kosher Salt and Pepper to taste

  • Heat oil in pan
  • Add onions and garlic and cook until they just start turning brown
  • Toss in carrots and sweet potatoes and cook for a few more minutes
  • Add wine to deglaze the pan until liquid is reduced by half
  • Add rest of ingredients and bring to a boil
  • Reduce temperature and simmer until veggies are soft
  • Remove from heat and carefully add to blender and puree (BEWARE OF HOT LIQUID) Hold a dishtowel over blender lid so you don’t burn your self when you turn it on. Turn on as low as it will go and slowly blend it.
  • You can use an immersion blender for this but you don’t get the smooth consistency we are looking for in this soup.

**This soup is delish if you finish it with a fresh cranberry relish and some sugar toasted pecans

For the relish:

  • ½ cup fresh cranberries chopped
  • ¼ peeled chopped apple (a sweeter one)
  • orange juice (maybe even some orange rind zested in there)
  • Put cranberries and apple in pan and enough orange juice to just cover it.
  • Cook for 15-20 minutes on low just until soft
  • In a frying pan toss the pecans with some sugar and kosher salt and heat until they begin to be “candied”, be careful not to burn.

Carrot Apple Soup

2T Olive Oil

1 medium onion, chopped

8-10 carrots, peeled and chopped

2 apples, peeled and chopped

2 celery sticks chopped

½ cup white wine to deglaze

1t fresh chopped ginger

1 large clove garlic chopped

½ t turmeric fresh chopped

Kosher Salt and Pepper to taste

Broth to cover (you can use vegetable or chicken)

  • Heat oil in pan
  • Put in onions and garlic and cook until they just start turning brown
  • Toss in carrots, celery and apple and cook for a few more minutes
  • Add wine to deglaze the pan until liquid is reduced by half
  • Add rest of ingredients and bring to a boil
  • Reduce temperature and simmer until veggies are soft
  • Remove from heat and carefully add to blender and puree (BEWARE OF HOT LIQUID) Hold a dishtowel over blender lid so you don’t burn your self when you turn it on. Turn on as low as it will go and slowly blend it.
  • You can use an immersion blender for this but you don’t get the smooth consistency we are looking for in this soup.

Save

Save

Share

1 thought on “Carrot and Sweet Potato Soup and Carrot and Apple Soup

Comments are closed.