206188 creamy carrot sweet potato parsnip and ginger soup Recipes

all-purpose flour, cold butter, shortening, cold water, salt, yukon gold potato, sweet potato, parsnip, olive oil, yellow onions, sliced 1/4 inch thick, garlic cloves, chopped, herbes de provence, manchego cheese, grated, gruyere cheese, grated, heavy cream, salt and pepper

carrots, onion, potato, salt, pepper, ginger, chicken broth, skim milk, garlic

peanut oil, onion, coarsely chopped, garlic cloves, minced, ginger, minced, ground coriander, cayenne pepper, cabbage, shredded, sweet potato, diced, eggplant, diced (optional), chicken broth or 1 (15 oz) can vegetable broth, diced tomatoes, apple juice, salt, peanut butter, lemon , juice of, parsley, cilantro, peanuts, coconut (optional)

olive oil, onion, roughly chopped, garlic cloves, crushed, ground coriander, ground cumin, chili powder, sweet potatoes, peeled and diced, carrots, peeled and sliced, chicken stock or 6 cups vegetable stock, chickpeas, lemon , juice of

canola oil, chopped garlic, chopped red onion, vegetable stock, sweet potato, peeled and chopped, mashed cooked pumpkin, curry powder, chopped fresh cilantro , plus, fresh cilantro , reserved for garnish, honey, ground ginger, low-fat evaporated milk

roma tomatoes, garlic cloves, olive oil, sweet potatoes, onion, carrots, celery ribs, stock (vegetable is best), fresh thyme, chopped, fresh chives, chopped, fresh sage, chopped, fresh flat-leaf parsley, walnuts, shelled

sweet potatoes, cubed, onion, chopped, garlic clove, minced, olive oil, fresh red bell pepper, chopped, white pepper, nutmeg, cinnamon, gingerroot, grated or 1/4 tsp ground ginger, nonfat milk, very- low sodium chicken broth (such as maureen s chicken broth with very low sodium #335057) or 2 cups very- low sodium vegetable broth (such as vegetable stock with low sodium #334800), natural maple syrup or 1 tsp splenda sugar substitute, fresh sliced red pepper, for garnish (optional), fresh parsley sprig, for garnish (optional)

unsalted peanuts, lightly toasted, garlic cloves, chopped, grated fresh ginger, serrano peppers (seed if less heat is desired) or 2 thai chiles, minced (seed if less heat is desired), chopped cilantro, fresh mint, low sodium soy sauce, toasted sesame oil, lime juice, lime , zest of, brown sugar, coconut oil, toasted sesame oil, onion, chopped, vegetable stock, coconut milk (1 13.5 oz can), water (use the can to measure), cauliflower floret, sweet potatoes, peeled, chopped and roasted

sweet potatoes, peeled and cut up (about 4 lb), nonfat milk, butter, softened, shredded orange peel, orange juice, chopped crystallized ginger (optional), brown sugar, salt, ground ginger, ground black pepper, chopped pecans, toasted

carrots, honey, oil, lemon rind, grated, sweet potato, sugar, ginger

sweet potatoes, chicken broth , fat-free, diced tomatoes, with italian seasonings, brown sugar, black pepper, salt

almond meal, quinoa flour, cooked sweet potato, carrot (finely grated or finely chopped in a food processor), vanilla, cinnamon, baking soda, baking powder, applesauce, coconut oil, raw honey (use 1/2 cup if you don tsp have stevia), coconut milk (melted ), eggs, xanthan gum, stevia (1/2- 1 dropper nunaturals), ginger

gingered sweet potatoes, spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins., sweet potatoes, peeled, green onions, chopped (white only ), heavy cream, dried ground ginger, light corn syrup, brown sugar, chopped raisins, worcestershire sauce, salt, ground black pepper, dry mustard, preheat oven to 325of., cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside., in a medium saucepan over medium heat , combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened., in a 2-quart casserole , arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8

sweet potatoes, asian pears, oil, sweet onion, chopped, garlic cloves, peeled and minced, fresh ginger, peeled and minced, hot chili pepper , pit and seeds removed, minced, chicken stock, unsweetened coconut milk, light cream, cilantro leaf, coconut flakes, for garnish, hot sauce

sweet potatoes, peeled and cut into 2-inch pieces, carrots, 8 oz, peeled and cut into 2-inch pieces, light brown sugar, unsalted butter, freshly grated ginger, grated orange zest, ground cinnamon, kosher salt and freshly ground black pepper, egg whites, lightly beaten, chopped pecans

sweet potato chopped, carrot chopped, garlic chopped, onion chopped, lentils rinced, diced tomatoes not drained, chicken broth, oregano, garbanzo beans not drained, salt & pepper to taste, olive oil

idaho or russet potatoes, peeled and cut into 1-1 inch pieces, sweet potatoes, peeled and cut into 1-inch pieces, carrots, peeled , halved lengthwise, and cut into 1/2 - inch thick slices, yellow onion, peeled and cut into 1/2 inch- thick slices, green bell pepper, diced, olive oil, salt and freshly ground black pepper to taste