CARROT, PUMPKIN & SWEET POTATO SOUP
This Sweet Potato Soup is given a tasty, veggie-laden goodness with the addition of carrot and pumpkin. With its smooth texture and sweet flavour undertones, this soup, served with nothing more than a fresh, crusty bread roll is the perfect meal in cooler weather!
Provided by Lucy - Bake Play Smile
Categories Soup
Time 40m
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot over medium heat.
- Add the minced garlic and diced onion and sauté for 3 minutes or until the onion is translucent.
- Add the chopped vegetables and liquid vegetable stock. Season with salt and pepper.
- Bring to the boil and then reduce to a simmer for 15-20 minutes, or until the vegetables have softened (and you can easily press a fork through them).
- Cool the soup slightly before using a hand-held blender or a food processor to purée until smooth.
- Reheat the soup before serving.
- Add onion and garlic, chop 4 seconds, Speed 5. Scrape down the sides of the bowl.
- Add butter and cook 4 minutes, 100 degrees, Speed Soft (spoon).
- Add carrot, pumpkin, sweet potato and liquid vegetable stock. Cook with the MC on for 20 minutes, 100 degrees, Speed 1. *Do not exceed the max line at any stage.
- Check if the vegetables are cooked by inserting a fork into the centre - they should be soft and fall apart.
- Allow to cool and then blend for 30 seconds, slowly increasing to Speed 7.
- Reheat the soup before serving (3 minutes, 100 degrees, Speed 2).
Nutrition Facts : Calories 177 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 622 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP
Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.
Provided by SteveT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
- While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
- Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
- Sprinkle with cilantro to serve.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g
CARROT PUMPKIN AND SWEET POTATO SOUP
Creamy Vegan Carrot, pumpkin and sweet potato soup made in instant pot or stove top. Easy to make and so healthy!
Provided by Preethi Venkatram
Categories Main Course Soup
Number Of Ingredients 17
Steps:
- Switch on the saute mode in your instant pot and let it become hot.
- Now add the olive oil, crushed garlic, cumin, bayleaf, turmeric and saute for few minutes until the spices turn fragrant.
- Add the onions and saute until translucent.
- Now add the veggies, paprika, salt, thyme, nutmeg and saute for 2 minutes. (Alternatively you can roast the veggies in the oven for 25 to 30 minutes at 400 F and add the roasted veggies to the instant pot for better flavor)
- Add the veggie stock, cashews and close the lid. Switch off the saute mode.
- Cook in manual / pressure cook mode for 15 minutes. Let the pressure release naturally.
- Open the instant pot and blend everything until nice and creamy using a hand blender. Add more water/ veggie stock if needed.
- Check the seasoning at this stage and adjust salt and pepper as needed. Also add the maple syrup if you wish now. to balance the flavors.
- Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.
- Pre heat the oven to 400 F.
- Add the pumpkin, carrots, sweet potato to a baking tray. Drizzle with olive oil, salt, black pepper to taste and bake for 25 to 30 minutes until tender and roasted.
- (Alternatively, you can saute the veggies in the pan and roast them in the pan)
- Add the oil to a sauce pan and when it becomes hot, add the oil, cumin seeds, bayleaf, garlic, turmeric and saute until the spices turn fragrant.
- Now add the onions and saute until translucent.
- Add the roasted veggies, cashews, veggie stock, salt, paprika, nutmeg, and let it boil for about 15 minutes.
- Blend evrything using a blender until smooth and creamy.
- Adjust salt, pepper to taste. Add maple syrup if you wish to balance the flavors.
- Serve hot, garnished with microgreens and sunflower or pumpkin seeds with some bread on the side.
ROASTED SWEET POTATOES, POTATOES AND CARROTS
Make and share this Roasted Sweet Potatoes, Potatoes and Carrots recipe from Food.com.
Provided by qtheepie
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
- mix the vegetables, garlic and all remaining.
- ingredients.
- spread on a parchemin lined pan.
- Broil until nice and golden about half an hour.
Nutrition Facts : Calories 272.3, Fat 4.8, SaturatedFat 0.7, Sodium 184.6, Carbohydrate 53.7, Fiber 8.1, Sugar 11.1, Protein 5.1
ROASTED PUMPKIN AND SWEET POTATO SOUP
A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Slice pumpkin in half and remove the seeds and strings.
- Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
- Use a fork to create vent holes all around the sweet potato.
- Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
- Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
- Remove the pumpkin and sweet potato from the oven and allow to cool.
- Remove the skin from the shallots and dice them finely.
- Heat the vegetable oil in a sautª pan over a medium flame.
- "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
- After 1-2 minutes, remove the cover and foil, and add the curry powder.
- Saute for an additional minute, then remove from heat.
- Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
- Add the curried shallots, the remaining spices, and one cup of the chicken stock.
- Puree until smooth.
- Thin with the remaining chicken stock until the desired consistency is reached.
- Serve hot, garnished with chervil, if desired.
ROASTED SWEET POTATO & CARROT SOUP
This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
- Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
- Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
- Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
- Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
- Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
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