Carrot And Sweet Potato Soup With Mint Or Tarragon Recipes

CARROT AND SWEET POTATO SOUP WITH MINT OR TARRAGON

Steps:

• Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
• Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve.

CARROT, SWEET POTATO AND SQUASH SOUP

Steps:

• Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
• To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

ROASTED SWEET POTATO & CARROT SOUP

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.

ROCKIN CARROT, SWEET POTATO, AND GINGER SOUP

Steps:

• Heat butter and bacon grease in a large pot over medium heat; cook and stir carrots and onion in the melted butter-bacon grease mixture until onion is translucent, 5 to 10 minutes. Season with salt and pepper. Add 1/2 the thyme to carrot-onion mixture; cook and stir until thyme is fragrant, 10 to 15 seconds.
• Stir chicken stock, sweet potato, ginger paste, remaining thyme, salt, and pepper into carrot-onion mixture. Bring to a boil, reduce heat, and simmer until sweet potato is soft and flavors of soup have blended, 15 to 20 minutes. Mix orange juice, brown sugar, red pepper flakes, and cinnamon into soup.
• Puree soup using a hand blender until smooth; mix in more chicken stock to reach desired consistency. Stir half-and-half into soup.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

ITAL CARROT AND SWEET POTATO SOUP

Steps:

• Bring the carrot juice to a boil in a medium-sized saucepan. Add the sweet potatoes, chickpeas, creamed coconut, chile, ginger, garlic, and thyme. Simmer the ingredients gently, covered, for 10 minutes, or until the potatoes are soft. Shred the callaloo or spinach, if using, and add the leaves to the soup 5 minutes before the end of the cooking process. Leave the soup chunky or smash the chickpeas, and sweet potato with a potato masher, if desired. Adjust the consistency of the soup, to taste, with a little extra carrot juice or stock if you decide to mash it, as it will become very thick. Finish the soup with the butter, if using, and season with black pepper. Garnish with the fresh cilantro, and serve each bowl with a drizzle of cream or a dollop of Greek yogurt on top.

CARROT SOUP WITH ORANGE & TARRAGON

Steps:

• In a Dutch oven, saute carrots and onion in butter for 8-10 minutes or until onion is tender. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until carrots are very tender. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan; stir in the orange juice, brandy and minced tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. Season with salt and pepper. Garnish with tarragon sprigs before serving.

CARROT AND TARRAGON SOUP

Steps:

• Melt the butter in a large saucepan over moderate heat.
• Add the olive oil, onion and garlic and saute for a few minutes.
• Add the carrot to the pan and toss together until well coated.
• Add the lengths of fresh tarragon and toss together.
• Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
• Press it down on top of the vegetables.
• Cover and let the vegetables cook over low heat for about 10 minutes.
• Remove the lid and the paper, add the broth and bring to a boil.
• Cook vegetables until soft.
• Remove and discard the tarragon stems.
• Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
• When smooth, add the cream and reheat until quite hot.
• Serve with a little fresh tarragon for garnish.