Creamy Carrot And Sweet Potato Soup Food

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

CREAMY CARROT & SWEET POTATO SOUP

Steps:

• Combine vegetables, oil, and seasonings in a heavy 4-quart saucepan over medium heat. Cook for about 8 minutes.
• Lower the heat, cover, and cook for an additional 5 to 10 minutes, stirring occasionally. Do not let the vegetables brown.
• Add 6 cups of water and bring the pot to a boil.
• Lower the heat and simmer until the vegetables are soft, about 20 minutes.
• Puree the soup, adding additional water if needed. You can also thin the soup with apple cider, which will add a little sweetness.
• Season with salt and pepper to taste.

CREAMY CARROT SOUP

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

SWEET POTATO-CARROT SOUP

Steps:

• Heat olive oil over medium heat in a large stock pot. Add onion, garlic and salt. Stir until onions become translucent and garlic fragrant.
• Add carrot and sweet potato and continue to saute over medium heat for about 5 minutes. Add spices and vegetable broth. Bring to a boil then simmer over low heat for 20 minutes until carrot and sweet potato become tender and soft.
• Puree with an immersion blender (recommended) or place small amounts of soup into blender and puree that way.
• Simmer for an additional 5 minutes.
• Garnish with parsley and serve hot.

CARROT SOUP WITH POTATOES AND CREAM

Steps:

• Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

CREAMY THAI CARROT SWEET POTATO SOUP

Steps:

• In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
• Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
• Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
• Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)
• Taste, and season with salt and black pepper. If you'd like more spice, add a pinch or full 1/4 teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it's too thick for your preference.
• Ladle the soup into bowls and top with minced cilantro, a squeeze of lime juice, and optional tamari almonds. This soup will keep in the fridge for up to a week, and freezes well for 1 to 2 months.
• Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
• In a medium bowl, toss the almonds with the tamari until the almond pieces are fully coated. Spread the almonds over the prepared baking sheet in an even layer.
• Roast the almonds for 9 to 12 minutes, until lightly golden. The tamari will have dried up.
• Let cool completely on the pan. The almonds will harden up as they cool. Using a spoon, scrape the almonds off the parchment paper and enjoy! Leftovers can be stored in an airtight container at room temperature for a couple of weeks.

CREAMY SWEET POTATO ZUCCHINI SOUP

Steps:

• Sauté onion until transparent.
• Add the zucchini, sweet potato, and carrot.
• Sauté for about 20 minutes, then add water, sherry, and milk.
• Cover pot and let simmer for about a half hour.
• Once everything is soft, puree with immersion blender.
• Taste and adjust seasonings.

SPICED SWEET POTATO AND CARROT SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and cook over medium heat for about 15 minutes, stirring every now and again. The onion should be translucent and springy but not brown.
• Add the spices, ginger and garlic and cook for a minute until they release their aromas. Then add the carrots to the pan and cook for about 5 minutes, stirring often.
• Now add the sweet potato to the pan along with the stock, salt and black pepper, stir well then leave to simmer over a low to medium heat for about 20 minutes.Once the sweet potato and carrots are tender blitz the soup with a handheld blender until smooth. Check the seasoning then serve.

VEGAN CARROT AND SWEET POTATO SOUP

Steps:

• Heat a large heavy-bottomed pot with the olive oil over medium heat. Add the onions and let them cook for about 5 minutes, stirring frequently. Next, add the garlic and ginger and sauté for another minute.
• Add the sweet potatoes, carrots, broth, and coriander (if using), cover the pot and bring everything to a boil. Reduce the heat to medium-low and simmer the soup for another 5 to 7 minutes, until the sweet potatoes are fork tender.
• Turn off the heat, remove the lid and add the chopped cauliflower florets to the pot. Let the soup sit for about 10 minutes.
• Transfer everything to a high-speed blender and blend until smooth. You may need to do this in batches.
• Return the soup to the pot. Season with salt to taste (I added about 1 teaspoon of kosher salt). Add 1/8 teaspoon of cayenne pepper if you want a hint of spice. I like eating the soup at about this temperature. If you want it hotter, warm the soup at medium heat for a few minutes.
• Serve the soup in bowls and top with coconut milk, sliced scallions, and red pepper flakes, if you desire.

CREAMY GINGERED SWEET POTATO CARROT SOUP

Steps:

• If desired lightly coat inside of crock pot with coconut oil. This step is optional, but helps with easier clean up. Place sweet potatoes, carrots, apples, onions, ginger, garlic and broth in crock pot.
• Cook, covered, on high for 6 hours or low for 8 hours.
• Use an immersion blender to puree soup until there are no lumps. You can also transfer the soup to a blender in small batches and process. Only fill your blender ½ full when processing hot soup to prevent explosions. (I've learned from experience.)
• Stir in the coconut milk, curry powder, cumin, sea salt and cinnamon. If you want a less spicy soup stir in the coconut milk and add the spices in small amounts (stirring well between each addition) until you reach your desired level of spice.
• Serve with Smoky Roasted Garbanzo Beans.

CREAM OF SWEET POTATO APPLE SOUP

Steps:

• In a large pot over medium-high heat, saute onion, garlic, and carrot in olive oil until just beginning to brown. Add chicken broth and bring to a boil. Add sweet potatoes and apples, cover, reduce heat to medium and let soup simmer until sweet potatoes and apples are very tender, about 15 minutes.
• Once tender, transfer soup to a high-speed blender (depending on the side of your blender, you may have to do it in batches) Puree soup on high speed until completely smooth.
• Return soup to pot and stir in thyme, parsley, and salt and pepper to taste. Bring soup to a low simmer over medium heat, then stir in warmed cream. Keep soup warm until ready to serve.
• Ladle hot soup into serving bowls and garnish with parsley and shredded Asiago cheese if desired. Enjoy!

CREAMY POTATO-CARROT SOUP

Steps:

• Heat oil in a large heavy pot over medium heat. Add onion, celery, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
• Add broth, carrots, potatoes, apple and bay leaf to the pot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the carrots and potatoes are tender, about 20 minutes. Discard the bay leaf.
• Working in batches, if necessary, pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape and place a clean towel over the opening. Process until smooth, 45 seconds to 1 minute. (Alternatively, puree soup in the pot with an immersion blender until smooth. Use caution when blending hot liquids.) Return the soup to the pot and stir in lemon juice and 1/2 cup half-and-half. Top each serving with celery leaves, if desired, and drizzle each with 1 teaspoon half-and-half.

CREAMY CARROT AND SWEET POTATO SOUP

Steps:

• Cook the wild rice according to the package instructions; set cooked rice aside.
• Meanwhile, melt 1 Tbsp of butter in a large Dutch oven or stock pot over medium heat. Add the diced onions and cook for 5-6 minutes, stirring occasionally, or until onions are slightly tender. Add the cinnamon and nutmeg; cook for 1 minute, stirring constantly.
• Move onion mixture to one side of the pan. Add remaining 2 Tbsp butter to open space. Increase heat to medium-high and cook for 1 minute, or until butter begins to brown. Add sweet potatoes, water, broth and carrots. Bring mixture to a boil; then reduce heat and simmer (covered) for 35 minutes, or until vegetables are tender.
• Using an immersion blender, puree the soup until smooth. (Note: If you don't have an immersion blender, then you can puree this soup in a blender. Just puree half the soup at a time, but make sure to remove the center piece of the blender lid to allow steam to escape. Place towel over lid opening to avoid splattering. Blend until smooth. Repeat with remaining half of the soup.)
• Stir in the cooked wild rice, half-and-half, salt and pepper; garnish with fresh thyme and sour cream (optional).

CREAMY CARROT AND SWEET POTATO SOUP

Steps:

• Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
• Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.