You can pair this colorful carrot and sweetpotatosoupwith a healthy market salad, quick broccoli and cauliflower gratin, simple salmon with lemon and ginger, or some roasted pork belly
Curry SoupWithCarrots And SweetPotato blev vist første gang den Emilie Haaber. // Bring the sweetpotato, onion and carrots to a boil and add the spices after a short time
If you’ve enjoyed this post please do share it with your friends and networks. The addition of the ginger and chilli flakes add a little bit of heat and spice to the soup which perfectly balances the sweetness from the roast veg
SweetPotato, Kale and Chickpea Soupwith Farro. If your pants are feeling a bit snug like mine, satisfy your appetite with a bowl of this sweet and spicy soup and forget about those strict detox diets
Add minced garlic and ginger and cook for another couple of minutes on low. Serve your soup in a bowl and garnish it with roasted chickpeas, vegan yogurt, parsley, black cumin seeds…
Related PostsRoasted SweetPotatoSoupPotato and Lentil SoupButternut Squash Carrot and Red Lentil SoupSummer Borscht SweetPotato Pesto Grilled CheeseZemanta
Puree soup in batches in a high speed blender. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Reduce heat, and simmer until carrots are very soft, 20-25 minutes. If serving cold, chill soup for at least 3-4 hours or overnight. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired
Serve, garnished with avocado and cilantro, with lime. Add broth, potatoes, beans, water, and 1/4 teaspoon black pepper. Transfer 3 cups of soup to blender
Remove from the heat, let cool slightly& ladle into a food processor. Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat
I’m not sure what it is, but many of the soups I find myself liking more and more have tended to be orange-ish, like the carrot-parsnipsoup we’ve been making lately, or squash soups, or this sweetpotato and celery root soup
Foodie's Arsenal: Living Simply through Creative Cooking
Comments
Log in or Register to write a comment.