![]() I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months.(Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.) Ladle soup into bowls and sprinkle with more curry powder if desired. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. (Alternatively, cool the soup slightly, then puree in a blender in batches. Using a stick blender, puree the soup until smooth and creamy. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil.Add the curry powder and cook a minute more. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. In a large pot, melt the butter over medium heat.Toss in the chopped apples, then puree with a stick blender until smooth and creamy. Next, add the carrots and sweet potatoes…Īlong with the chicken broth and bring to a boil.Ĭover and simmer over low heat until the vegetables are tender, about 25 minutes. Then, add the curry powder and cook until fragrant. How to make itīegin by cooking the onions in butter until they are soft and translucent. As for the different varieties, look for Garnet, Jewel, Beauregard, all of which have orange flesh and reddish-brown skin. But chances are you won’t find real yams at the supermarket, so if you see “yams,” you’re probably looking at sweet potatoes. This is confusing since yams aren’t sweet potatoes at all, but rather thick white tubers with dark brown skin. to use the words “sweet potato” and “yam” interchangeably. For some reason, it’s common practice in the U.S. Last time I was at Whole Foods, I noticed that all of the sweet potatoes were labeled as yams. What you’ll need to make Autumn Carrot and Sweet Potato Soupīefore we get started, let’s talk about sweet potatoes. So go ahead and think of this dish as that soft knit sweater you can’t wait to put on at the first sign of a chill. ![]() But the thought of comfort food and cozy clothes does make it more bearable. Now, I have to admit that I’m not one of those people who look forward to fall my pessimistic side knows all too well that winter is looming. The nice thing is that the sweet potatoes add body to the soup, making it luxuriously silky, without even the slightest bit of guilt-inducing heavy cream. It seems I’ve always got the components of this soup lingering in my veggie bin (along with other mysterious things, but I’ll spare you those details), so it’s easy to whip up on a cool fall day. Photo by Alexandra Grablewski (Chronicle Books, 2018)
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