Curried Carrot, Sweet Potato, and Ginger Soup Recipe
Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1/2-inch) cubed peeled sweet potato 1 1/2 cups (1/4-inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat-free, less-sodium chicken broth 1/2 teaspoon salt Preparation Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Pour half of soup in a food processor; pulse until smooth. Print This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than cream, a dairy product Willett discourages due to its high saturated-fat content. Yield: serves 5 (serving size: 1 1/4 cups) Nutritional Information Good to Know Don't worry about saturated fat or cholesterol with this creamy soup.
Miso Pumpkin Soup
Autumn is always a difficult transition for me, as I am the type of person who is happiest under a blaze of sunshine and who considers anything below 73 degrees to be "freezing." But every year it's the pumpkins that rescue me from impending gloom, reminding me just how wonderful and delicious fall can be. This is my first pumpkin dish of the season, made from roasted kabocha, or Japanese pumpkin, whipped into a creamy soup with sweet potatoes and miso. With a pot of this the stove, I am ready to welcome the cooler weather. Nutty and sweet, red or green kabocha is my favorite kind of pumpkin to combine with miso. In fact, in Japan miso soup is sometimes served with chunks of soft kabocha. To make the soup, roast the pumpkin in the oven along with a couple of sweet potatoes until tender, simmer briefly with miso and a good vegetable stock, and puree until creamy. Miso Pumpkin Soup Serves 4 Preheat oven to 450°F. Seed the pumpkin and cut it into 2-inch pieces. (Images: Emily Han)
Pepperidge Farm® Puff Pastry - Recipe Detail - Puff Pastry-Wrapped Brie
Three simple steps are all you'll need to make this simply delicious and elegant appetizer, featuring golden puff pastry oozing with melted Brie cheese. Thaw: 40 minutes Prep: 10 minutes Bake: 25 minutes Stand: 20 minutes Serves: 6 Ingredients 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions 1 (8-ounce) Brie cheese round 1 egg 1 tbsp. water Directions Heat the oven to 400°F.
Fried Chicken Wings Recipe
1. Pat chicken dry. Place chicken and next 4 ingredients in a large bowl; toss to combine. Whisk together eggs and milk; pour over chicken. Let stand 20 minutes. 2. 3. 4. 5. 6.
Keep-me-warm curry soup
Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 minutes before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 minutes, or until the lentils are soft (squash one against the side of the pan to check). Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Simmer for another 10 minutes, stirring now and again, until the rice grains are tender. Freezing and defrosting guidelines Make the soup, then leave to cool at room temperature.
Recipes from The Nest
Ingredients: Soup: 1/3 cup extra-virgin olive oil 4 cups thinly sliced onions (3-4 medium onions) Sea salt or kosher salt 1 head garlic, cloves separated and peeled 1 medium carrot, peeled and thinly sliced Large pinch of red pepper flakes, or to taste 2 tablespoons tomato paste 1 28-ounce can whole plum tomatoes or diced tomatoes in juice 2 cups vegetable or chicken stock or water 2 2-inch strips orange zest (removed with a vegetable peeler; leave with white pith behind) 1 sprig fresh sage Freshly ground black pepper Crostini: 4 ounces fresh goat cheese (about ½ cup) 1 tablespoon extra-virgin olive oil ¼ teaspoon finely chopped fresh thyme ¼ teaspoon finely grated lemon zest Freshly ground black pepper ½ baguette 1 garlic clove, halved 2 tablespoons chopped fresh chives or flat-leaf parsley, for serving Directions: For the Soup: In a 3- to 4-quart Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Remove the pot from the heat and discard the orange zest and sage.
Ina Garten's Wild Mushroom & Farro Soup
(Image credit: Kimberley Hasselbrink) This week we're sharing a make-ahead dinner party menu from Ina Garten, and in our chat with her today, she talked about how simple a make-ahead menu can be — it's all in choosing recipes that are just as good made ahead. And when it comes to a dish that exemplifies that, soup is king. Here's a delicious soup we chose as a first course. In her own notes about this recipe, Ina explains, "Pearled farro is a whole grain that is now available in most grocery and health food stores. Vegetarian & Vegan Adjustments Obviously this does have pancetta, but that can be left out at little cost to the soup. How Ina Finishes Off This Soup This soup can simply be made ahead (and even frozen!) Yum! Tester's Notes This soup was rich, satisfying, and reminded me of a hearty cream of mushroom soup with all the farro, vegetables, and pancetta. - Christine, April 2015 Serves 6 Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Recipe Notes
Beef, Barley And Vegetable Soup Recipe
Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef.
Wedding Weight Loss Soup
This week was me and my husband’s 5th year wedding anniversary. Celebrating has brought back so many great memories. Especially, memories about what I ate and how I exercised during the weeks leading up to the big day. Unlike typical brides, my wedding dress was a little revealing and showed off my mid-section! Thinking about showing my stomach to all my friends and family scared the you know what out of me. This was the only thing I needed to keep myself super disciplined day in and day out. I worked out 5 days a week. As I strolled down memory lane, a particular soup I made kept popping up in my mind… So I decided to make it yesterday in honor of our anniversary weekend. I ate this soup every week for a few months. This soup can easily be made vegan by adding one extra can of beans, omitting the chicken, and changing to vegetable broth which sometimes I do, if I make this on Tuesdays, the day that I give up meat entirely each week. Hope you enjoy the recipe and share it with others! Xo,
