Sweet Potato Carrot Soup

Makes 8 generous servings. 

Turmeric, ginger and cumin make for a restorative soup at any time of the year, but especially on cold days.

INGREDIENTS:

• 4 tablespoons extra -virgin olive oil

• 2 teaspoons turmeric

• 1 teaspoon cumin

• 2-inch piece ginger, peeled, grated

• 2 large Vidalia onions, peeled, cut into medium pieces.

• 2 medium sweet potatoes (1¼ pounds), peeled cut into medium pieces

• 2 medium carrots (¾ pounds), peeled cut into medium   pieces

• 4 cups vegetable broth

• One 13.5 ounce can unsweetened coconut milk

• 2 -3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds, toasted for garnish

PREPARATION:

1. Heat the oil in a medium saucepan. Add the turmeric, cumin and ginger and stir for a few minutes.

2. Add the onions, sweet potatoes and carrots. Sauté for a few minutes. 

3. Add the coconut milk and 3½ cups broth. Bring to a boil and cook for about 30 minutes or until the potatoes and carrots are soft.  

4. Puree in a Vitamix until smooth.

5. Adjust the consistency with the reserved broth and season to taste with lime juice, salt and pepper.

6. Garnish with toasted sunflower seeds.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.    

Carrot Soup with Ginger

Makes 4 servings. 

This creamy, silky soup has an intense flavor of carrots and ginger. It can be served hot, cold or at room temperature. It also freezes very well.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 pound carrots, peeled, sliced

• 1 vidalia onion, peeled, sliced

• 2 inches ginger peeled, sliced

• 2 cups carrot juice

• 1½ cups vegetable broth

• 3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Toasted sunflower seeds for garnish

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the carrots, onion, ginger and sauté for a few minutes.

2. Add carrot juice and 1 cup vegetable broth. Bring to a boil over high heat. Lower the heat, cover and cook until the carrots are soft, about 25 minutes.

3.  Puree in a vitamix until smooth. Adjust the consistency with the reserved broth. Season to taste with lime juice, salt and pepper.  

NOTE:

If you freeze the soup, be sure when you go to reheat it that you whisk it as it is boiling to bring it back to its silky texture.

Carrot Turmeric Soup

Makes 4-6 servings.

A soup for all seasons, it can be served hot, at room temperature or cold. It freezes very well to have on hand.

INGREDIENTS:

• 2 tablespoons extra -virgin olive oil

• 1 onion, sliced

• 2 garlic cloves quartered

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 4 medium carrots, peeled, sliced thinly

• 4 cups vegetable broth

• 2 tablespoons tahini

• 1-2 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Garnish, 2 tablespoons toasted cashews, coarsely chopped, or toasted sunflower seeds.

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion, garlic, turmeric and cumin. Sauté for a few minutes. Add the carrots, 3 ½ cups broth and tahini.

2. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the carrots are tender.  

3. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with turmeric, cumin, tahini, lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.

Creamy Carrot Soup

Makes 4 servings.

Coconut milk gives this soup an unusual taste and silky texture. It is good cold or hot and freezes very well.  

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 1 onion, sliced

• 6  large carrots, about 1 ½ pounds, peeled and sliced

• One 13.5 ounce can unsweetened coconut milk

• 2 cups vegetables broth

• 2-3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves for garnish

PREPARATION:

1. In a medium saucepan, heat the olive oil then add the onion and carrots, and sauté for a few minutes. Add coconut milk and 1¾ cups vegetable broth. Bring to a boil over high heat. Lower the heat and boil gently covered for 20 minutes. The carrots will be soft.

2. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth.

3. Season to taste with lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk as it is boiling to bring back its silky texture.

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 2 garlic cloves, quartered
• 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
• 1 cup dry white wine.
• 5-6 cups vegetable broth
• ½ teaspoon cumin
• ½ teaspoon coriander.
• ½ teaspoon chili powder
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground back pepper

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
2. Puree the soup, in batches, in a Vitamiix until smooth. 
3. Adjust the consistency with the reserved broth.
4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish.