Creamy Carrot Sweet Potato Soup Food

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.

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 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 THAI SWEET POTATO SOUP

Steps:

• In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
• Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
• Add herbs and spices, stir.
• Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
• Remove lid and simmer until thickened slightly.
• Take off heat and blend with hand mixer until a smooth consistency.
• Add nuts to serve.

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.