Prep Time: 10 min Inactive Prep Time: 35 min Cook Time: 20 min 8 servings
Ingredients 2 tablespoons olive oil 1 cup chopped sweet onion 1/2 teaspoon salt, plus more for seasoning 1 tablespoon minced garlic 1 tablespoon minced ginger (I substituted dried ginger last time and just sprinkled it over the cooked onions and let sautee for about 40 seconds) 2 pounds carrots, peeled and chopped into even pieces 1 medium russet potato, peeled and chopped 4 cups chicken stock or vegetable stock for vegetarian version 1/4 cup pine nuts 1 1/3 cups plain yogurt 1 teaspoon honey 1 teaspoon minced fresh thyme 1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Directions In a heavy Dutch oven,(I use regular large stockpot), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
In a small bowl, combine the yogurt, honey, thyme and black pepper.
With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately.
Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve.
Ginger Pumpkin Tomato Soup
2-4 tbsp butter or olive oil 1.5 cups minced yellow onion 1 cup minced celery 3/4 tsp dried ginger 1 14oz can stewed tomatoes (I've also used my own roasted tomatoes from the market, if you do that) 2 cups chicken broth (veggie ok, too) 1 15 oz can pumpkin
Melt butter in Dutch oven (Again, I use regular stock pot) over medium heat. Add onions and celery and cook for about 10 min until softened. Sprinkle dried ginger on top and saute for 30 seconds. Add broth and bring to low boil. Puree tomatoes (or leave whole for chunky). Stir tomatoes and pumpkin into broth mixture and simmer 20 min (be sure to use a lid as it bubbles). Add more borth if desired. Season to taste with pepper or sour cream and parsley.
Serves 4-6
African Peanut Soup
1 clove garlic, chopped 1 tbsp peanut or canola oil 2 cans diced tomatoes with juice 1 can tomato paste 4 cups chicken broth 1/2 cup creamy PB (I like the natural kind, less sweet) 1 tbsp balsamic vinegar 2 tsp salt (I leave this out as the broth has salt) 1 tsp cayenne (I also leave this out)
Precooked rice (wild rice works great, aboou 1/2 cup uncooked) crushed peanuts chopped scallions
In stockpot, heat garlic and oil over medium heat for 1 min. Whisk in tomatoes, tomato paste, chicken broth, PB, vinegar, salt and cayenne. Bring to a boil, reduce heat, and simmer 20 min.
Add some rice to each soup bowl, pour in soup and garnish with peanuts and scallions. Add remaining rice to soup once soup has cooled. Even better the next day.
no subject
Prep Time:
10 min
Inactive Prep Time:
35 min
Cook Time:
20 min
8 servings
Ingredients
2 tablespoons olive oil
1 cup chopped sweet onion
1/2 teaspoon salt, plus more for seasoning
1 tablespoon minced garlic
1 tablespoon minced ginger (I substituted dried ginger last time and just sprinkled it over the cooked onions and let sautee for about 40 seconds)
2 pounds carrots, peeled and chopped into even pieces
1 medium russet potato, peeled and chopped
4 cups chicken stock or vegetable stock for vegetarian version
1/4 cup pine nuts
1 1/3 cups plain yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
1/2 teaspoon freshly cracked black pepper, plus more for seasoning
Directions
In a heavy Dutch oven,(I use regular large stockpot), over medium-high
heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting
to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the
mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook
until carrots and potato is very tender, about 15 to 18 minutes. Keep warm.
In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool.
In a small bowl, combine the yogurt, honey, thyme and black pepper.
With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture.
Adjust seasonings with salt and pepper, to taste, and serve immediately.
Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when
ready to serve.
Ginger Pumpkin Tomato Soup
2-4 tbsp butter or olive oil
1.5 cups minced yellow onion
1 cup minced celery
3/4 tsp dried ginger
1 14oz can stewed tomatoes (I've also used my own roasted tomatoes from the market, if you do that)
2 cups chicken broth (veggie ok, too)
1 15 oz can pumpkin
Melt butter in Dutch oven (Again, I use regular stock pot) over medium heat. Add onions and celery and cook for about 10 min until softened. Sprinkle dried ginger on top and saute for 30 seconds. Add broth and bring to low boil. Puree tomatoes (or leave whole for chunky). Stir tomatoes and pumpkin into broth mixture and simmer 20 min (be sure to use a lid as it bubbles). Add more borth if desired. Season to taste with pepper or sour cream and parsley.
Serves 4-6
African Peanut Soup
1 clove garlic, chopped
1 tbsp peanut or canola oil
2 cans diced tomatoes with juice
1 can tomato paste
4 cups chicken broth
1/2 cup creamy PB (I like the natural kind, less sweet)
1 tbsp balsamic vinegar
2 tsp salt (I leave this out as the broth has salt)
1 tsp cayenne (I also leave this out)
Precooked rice (wild rice works great, aboou 1/2 cup uncooked)
crushed peanuts
chopped scallions
In stockpot, heat garlic and oil over medium heat for 1 min. Whisk in tomatoes, tomato paste, chicken broth, PB, vinegar, salt and cayenne. Bring to a boil, reduce heat, and simmer 20 min.
Add some rice to each soup bowl, pour in soup and garnish with peanuts and scallions. Add remaining rice to soup once soup has cooled. Even better the next day.
Enjoy!