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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CARROT & SWEET POTATO SOUP Recipe

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This recipe for CARROT & SWEET POTATO SOUP is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp. butter
1 large onion (preferably Spanish or Vidalia), chopped
12 carrots, peeled & sliced
1 sweet potato, peeled & diced (an ordinary potato works too)
4 cups chicken stock (or vegetable stock)
2 Tbsp minced fresh ginger (or ¾ tsp powder)
2 tsp. minced fresh rosemary (or ¾ tsp dried)
½ cup heavy cream (I usually leave this out – to reduce calories. Still tastes great.)
Salt and pepper.
Additional rosemary sprigs for garnish.
Directions:
Directions:
1. Melt the butter in a heavy pot over low heat.
2. Add the onion and let it cook slowly, covered, until it is soft but not browned, about 30 minutes (I often reduce this length of time).
3. Add the carrots and potato, chicken stock, ginger and rosemary; cook until the carrots and potatoes are soft, about 30 minutes longer.
4. Mash with potato masher or puree in a food processor.
5. Stir in the cream and season to taste w/ salt & pepper.
6. Garnish with rosemary, if desired.

 

 

 

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