|Teacup of soup on top of the bread recipe I decided to try from Flinn's book.|
Soup recipe follows...
- 5 carrots
- 1 large sweet potato
- 1/2 large onion
- 2 cloves garlic
- 2T oil
- 3ish cups chicken or veggie broth
- 1 t. tumeric
- 1/2 t. smoked paprika
- pinch dried coriander
- salt and pepper to taste
- 2 T. cream (omit for a lower-cal version)
Peel and slice the carrots. Chop up half a yellow onion and two cloves of garlic. Let the onion and garlic sweat in 2T oil for about 8 minutes, and then added in half the carrots and sweet potato, stirring frequently. About 15 minutes in, add about 3 cups of chicken broth (enough to cover the veggies), salt, pepper, about 1 t. tumeric, 1/2 t. smoked paprika, and a pinch of ground dried coriander. When the veggies are soft, run an immersion blender through the mix or put it in the blender (drape a towel over the top). Let this simmer very gently for at least twenty minutes.
Toss the other half of the chopped carrot and sweet potato in oil and a pinch of salt and pepper. Put them in a 350 degree oven until they're soft (about 12 minutes--pierce with a fork to make sure they're soft).
Add the roasted veggies to your pureed soup base. Add 2 T. cream. Adjust seasoning to taste.