?

Log in

No account? Create an account
bread

fitfool

FitFool

Adventures in the Kitchen and on the Road


Previous Entry Share Flag Next Entry
bread
fitfool

Carrot and Sweet Potato Soup with Cranberry Relish

I didn't have any fresh cranberries for the relish so I just sprinkled some dried cranberries on top. The soup itself came out kind of bland. But when eaten with the cranberries, it was a nice taste blend. The combination tasted better than the soup alone and better than the dried cranberries alone. It's healthy. I told one dieting friend that it didn't even have any butter in it and my boyfriend retorted, "Oh! THAT'S what's wrong with it. It needs a stick of butter."


small thumbnail photo of the soup



Carrot and Sweet Potato Soup with Cranberry Relish

This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Storing and transporting is easy; Place one cup soup, about one tablespoon relish, and 1 1/2 teaspoons parsley in separate containers. To serve, reheat the soup; combine the relish and parsley, and garnish. Crisp breadsticks and a small wedge of sharp cheddar cheese complete the meal.

Relish:
1/4 cup fresh cranberries, coarsely chopped
3 tablespoons fresh orange juice
1 tablespoon chopped challots (1 medium)
1/2 teaspoon sugar

Soup:
2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
1 small onion, cut into 8 wedges (about 14 ounces)
1 tablespoon olive oil
4 cups organic vegetable broth
1 tsp finely grated fresh ginger
1/4 teaspoon salt
1/4 tsp freshly ground black pepper

Remaining ingredient:
2 tablespoons chopped fresh flat-leaf parsley

1. To prepare relish, combine the first 4 ingredients in a small bowl, set aside.

2. Preheat oven to 400F

3. To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan, drizzle with oil. Toss to coat. Bake at 400F for 30 minutes or until vegetables are tender and just beginning to brown, stirring after 15 minutes.

4. Place vegetables, broth, and ginger in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

5. Place half of vegetable 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 pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in salt and pepper. Ladle 1 cup soup into each of 4 bowls. Stir parsley into relish. Top each serving with 1 tablespoon relish mixture.

Yield: 4 servings.


bigger photo of the soup



Source: recipe came from Cooking Light
thread in veggie_recipes




  • 1
Okay, now this looks absolutely DIVINE! I adore carrots and sweet potatoes together!

Copying this one for sure!

Got any suggestions on what other seasonings I could add to the soup? It really was pretty bland. But as long as there were some cranberries in every bite, it tasted pretty good.

Well, I would add garlic, but that's because I add garlic to everything. ;)

When I roast root vegetables, I always add butternut squash to the mix. Maybe that would up the flavor factor.

A splash of lemon juice? A dash of nutmeg? Brown sugar?

I'll have to play around with it when I try it.

It looks and sounds delicious to me! Paula Deen would be with your boyfriend on the vote for butter too. lol

Edited at 2008-02-05 12:59 am (UTC)

Yes indeed. I once read one of her recipes trying to figure out where the stick of butter went since the first few steps seemed to only use 2 tablespoons of butter. And then at the end it was something like "Melt the rest of the stick of butter into the soup just before serving." Egads. But tasty :)

It looks really good. I'd probably add more grated ginger and some cinnamon and/or cardamom and a dollop of plain yogurt (or sour cream) on top with the cranberry. I love the mix of sweet/savory, so this soup sounds chock full of flavor potential.

Good point..I didn't really taste the ginger at all in this. I'll try playing with this some more some time. I do like sweet potatoes a lot.

Perhaps some Indian spices might perk this up--corriander, tumeric, etc.

On the other hand, you could go all comfort food on this one and add some apple brandy ( what is that stuff called? malvados?) cinnamon and allspice.

That's an idea. I have a ton of turmeric that I never did get around to using. Apple brandy? really? Calvados. Maybe I'd try it with apple cider, cinnamon and allspice. That sounds pretty good actually.

Orange Soup

(Anonymous)
I have an addiction other than peanut butter and chocolate. It's surprising given who I am, but it's true. I absolutely love any soup that is orange in color. It doesn't really matter what's in it, it's always delicious. Butternut squash, sweet potatoes, carrots, oranges, it's all good. Usually they take a long time to make but this looks nice and quick. When I go back to the east coast in a few days I'll be making this to keep me warm. Keep up the good work, I'm lovin' this site!

- The Peanut Butter Boy (http://www.peanutbutterboy.com)

  • 1