Log in

No account? Create an account

Previous Entry | Next Entry

Carrot Yam Soup

I wanted to quickly write this recipe down before I forget it.
It was really delicious and required very few ingredients (Plus!) but assembly was kind of a pain (drag!) but it was totally worth it, totally totally worth it. It was delicious, thick, rich, creamy (without cream!) hearty soup that was also healthy. Plus, I am a firm believer of carrots will heal me whatever ails me. It's like an auto-immune cure all.

Dana, has to eat a lot of Yams in the coming months. The only problem is she doesn't really like "sweet" vegetables. Every Yam soup recipe I found added brown sugar, or a lot oh heavy cream which she can tolerate but would rather I not use. I was going to go with once recipe, that involved baking the yams, but, it also involved heavy cream... and in the middle of the process I decided I was going to "go rogue" and just wing it. It's soup right?

1.5 pounds of yams cut into a small 1 inch dice
5 carrots peeled and cup into 2 inch dice
1 medium onion thinly sliced
6 cups (about 48 oz) of vegetable broth
4 tablespoons of butter
2 tablespoons of tomato past

- Put the broth in a small saucepan and heat on a low flame.
- Sautee the diced (sliced) onion in 2 tablespoons of butter in a large pot on medium flame until onions are translucent.
- Combine the yams and carrots in a food processor and blend until finely chopped.
- Add the vegetables to the sauteed onions and cook on medium high heat until the vegetables are just soft. About four minuets in a covered pot.
- Add six cups of warm broth and tomato paste to vegtables and bring to a rolling boil, let boil partially uncovered for about 18 minutes
- Add batches of the "soup" to blender, and blend in batches, adding each completed batch back to the pot.
- Add salt and nutmeg to taste. Let simmer.

This soup was seriously amazing.
Even Dana liked it, and she is a soup expert/tough critic... dare I say Natzi...
My one regret was that I didn't make more because I am sick as a dog today and it would really hit the spot. Luckily Dana left the portion I set aside for her lunch in the fridge. Hopefully she won't mind if I eat it.

Right now I'm miserable and waiting for my dayquil to kick in.


( 2 comments — Leave a comment )
Dec. 8th, 2011 02:44 pm (UTC)
It was totally delish.
I'd like bucketfuls all winter!
Dec. 8th, 2011 04:55 pm (UTC)
In place of heavy cream, try soaking cashews in water for a couple of hours and then blending them into the soup. It's a great vegan trick, but also just a really tasty way to make soup thick and creamy. If they're salted, you can cut down on a little of the salt elsewhere in the recipe.
( 2 comments — Leave a comment )