Coldorhotsweetpotatoandcarrotsoup Recipes

Steps:

• Take 1/4 cup of the broth and sauté the onions and ginger until tender adding the cloves, cinnamon and nutmeg.
• Add the sweet potato, cut fine to reduce cooking time. IF you haven't cooked the carrots with a bit of water and pepper add them now also again cut fine to reduce cooking time.
• Cook for about 8 to 10 minutes or until the potatoes and carrots are soft. Remove from heat and blenderize. DO not stick your wooden spoon too far down in the blender while running or you will ruin a perfectly good antique spoon and add fiber. This is called stupid at least for this cook. However it might add an extra flavor to the dish if the spoon is seasoned properly but NOT recommended.
• After pureeing, return to the saucepan and add the soy milk to consistency. You will know when honest. You want a thick rich soup. Taste, add the orange zest then add the cheese, optional btw and taste again then add salt or pepper if you think you need them.
• Serve heated in winter or chill in summer.

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes and a large pinch of salt. Return to a boil, reduce to a simmer, and cook until just tender, 5 to 6 minutes. Drain in a colander, then spread in a single layer on a baking sheet to cool. Transfer to a large bowl.
• Meanwhile, in a medium bowl, whisk together vinegar, orange juice, zest, and scallion. Whisk in oil. Season with salt and pepper. Add to sweet potatoes, and toss gently to combine. Garnish with scallion greens.

Steps:

• Cut each onion into 8 wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
• Heat a large non stick pan, add the ground beef and fry quickly, stirring all the time until evenly browned.
• Crumble in the stock cubes and mix well.
• Add the vegetables, stir them in and add 3 3/4 cups boiling water from the kettle. Bring to the boil.
• Reduce the heat, cover and simmer for 25-30 mins until the vegetables are tender. Stir in the baked beans and worcestershire sauce and heat through. Taste and season if necessary.
• Ladle into bowls and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine potatoes, carrots and ground beef. Spread condensed soup over top.
• Cover dish, and bake in preheated oven for 60 to 75 minutes. Remove from oven, and let stand 5 minutes before serving.

Steps:

• In saucepan, combine first 5 ingredients. Simmer, covered, 30 minutes or until vegetables are tender.
• With slotted spoon, remove vegetables to blender or food processor. Blend until smooth.
• Return to broth in saucepan. Mix in remaining ingredients. Heat through, but DO NOT BOIL. Garnish with fresh parsley.

Steps:

• Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
• Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.

Steps:

• Heat oil in a large pan. Add the onion and coriander seeds, cook over a medium heat for 5 minutes. Add Carrots and the sweet potato, cook for a further 5 minutes.
• Add the stock and bring to the boil, season, the reduce the heat and simmer for 25 minutes.Cool slightly, then whiz with and liquidiser until smooth. Add the vinegar.
• Cool half the quantity of soup to freeze. Pour the remainder into a clean pan, stir in the chopped coriander and reheat gently.
• Divide the soup between 4 warmed bowls, garnish each with 1tbsp creme fraiche and a sprig of coriander to serve.