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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Everyday Food, January/February 2007. The cream is optional - I never add it to my soups. And this can be frozen to reheat later for an easy meal. Ingredients:
2 tablespoons olive oil |
2 medium onions, chopped |
2 lbs carrots, chopped |
1 1/2 lbs sweet potatoes, peeled and chopped |
2 tablespoons fresh ginger, peeled and finely chopped |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
4 cups water |
coarse salt |
ground pepper |
2 -3 teaspoons sugar |
2 -3 teaspoons fresh lemon juice (1 lemon) |
1/4 cup heavy cream (optional) |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions, stirring occasionally until they are translucent (5 minutes).
3. Add carrots, sweet potatoes, ginger, broth and water.
4. Bring to a boil, then reduce to a simmer and cook until vegetables are tender (20 minutes).
5. Puree mixture in batches in a blender until smooth. (for safety, you should let the soup cool a bit before doing this, and be careful of any splattering. Or use an immersion blender right in the pot).
6. Add sugar, lemon juice, salt and pepper to taste.
7. Return to pan and reheat over medium heat, adding in cream if you wish.
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