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- 2 1/2 cups chopped leeks (about 2 large; white and pale green parts only)
- 3 tablespoon minced peeled fresh ginger
- 1/8 teaspoon cayenne pepper
- 4 1/2 cups canned low-salt chicken broth
- 1 1/2 pounds parsnips, peeled, coarsely chopped (about 4 cups)
Melt butter in heavy large pot over medium heat. Add next 5 ingredients and sauté until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Strain into another large pot; discard solids in strainer. Whisk in half and half. DO AHEAD Can be made 1 day ahead. Cover; chill. Simmer soup over medium heat until heated through, about 10 minutes. Season soup with salt and pepper.
Roasted Parsnip, Carrot and Ginger Soup
Root vegetables are synonymous with hearty winter fare, and nothing screams comfort cooking more than a bowl of steaming hot soup. A fantastic way to utilize the very best of local, seasonal produce, this winter warmer is a healing hug in a bowl.
This simple soup is absolutely bursting with flavor without any reliance on high sodium shop bought stocks or broths. The key to getting the very best flavor out of the root vegetables is roasting them before blending them. Roasting the vegetables in a blend of coconut oil and warming spices helps to bring out the natural sweetness of the roots and provides enough depth of flavor to create its own scrumptious stock.
This dish is rich, comforting and nourishing — the perfect winter warmer. Taking all its flavor from the core ingredients, this soup has no added nasties. As well as being packed with anti-inflammatory ingredients it is free from gluten, dairy and refined sugars. It also packs a heavy nutritional punch.
The base of the soup takes its decadent creaminess from roasted carrot and parsnips, blended with coconut milk and water until velvety smooth. The addition of both ground and fresh spices complement the sweetness of the vegetables perfectly and provide a subtle heat to the dish. With background notes of caramelized onions and roasted garlic, this luxurious soup is both delicious and nutrient-dense.
As our root vegetables of choice in this winter warmer, the humble parsnip and carrot have a lot more to offer nutritionally than you may think.
A great source of fiber and loaded with vitamin C, parsnips have been proven to support the health of our eyes and our hearts. They also contribute a healthy dose of manganese, which is crucial to bone health and maintenance.
It is a well-known fact that carrots are supportive of good eye health but, in addition to this, these root veggies are loaded with antioxidants known to play a role in reducing certain cancers. Crammed with essential vitamins and minerals, carrots are a cost-effective way of giving your body a nourishing dose of goodness.
Onions and garlic provide some subtle background flavor to the soup as well as offering potent antimicrobial and antiviral properties, which is terrific for keeping those winter bugs at bay.
A subtle heat runs through the dish thanks to the addition of both fresh and ground ginger. As well as complementing the sweetness of the vegetables, ginger offers phenomenal health benefits. This medicinal root is packed with antioxidant and anti-inflammatory compounds shown to be protective against a wide range of health conditions from arthritis to diabetes. If you can handle a little more spice, don’t be afraid to add more to the dish. Your body will thank you for it.
Turmeric has received a lot of press in recent years and has more than earned its superfood status, with ongoing research declaring it more effective than many pharmaceutical drugs. A close relative of ginger, a little goes a long way with this healing anti-inflammatory spice and adds an additional nutrient hit to the soup.
Both fresh cilantro and dried coriander are a classic flavor pairing with carrots. Boasting an impressive mineral profile, cilantro has been shown to reduce neurological inflammation as well as supporting healthy digestive function.
Key to preparing the veggies for roasting is to ensure all pieces are cut to similar sizes to enable them to cook through evenly at the same time.
It is also worth noting that when it comes to blending the soup, you may need to carry out this process in two stages by dividing the vegetables and liquids in two. This will depend on the capacity and capability of your blender.
This recipe provides two generous servings or three regular servings of this warm and hearty winter soup.
- 2 cups water
- 2 cups coconut milk
- 1 cup boiling water
- 2 large parsnips, sliced into thick discs
- 4 medium carrots, sliced into thick discs
- 1 large red onion, peeled and quartered
- 2 thumb-sized pieces of fresh ginger, peeled
- 2 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil or coconut oil, softened
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- A generous pinch of sea salt
- A generous crack of ground black pepper
- Fresh cilantro, for serving
- Coconut milk, for serving
- Preheat oven to 390 degrees Fahrenheit.
- Arrange sliced parsnips and carrots across a large roasting tray. Place onion wedges, garlic cloves and fresh ginger in spaces between the vegetables.
- Sprinkle spices over the vegetables and season well with salt and pepper.
- Add your choice of oil to the tray and massage seasonings and fat into the vegetables to ensure they are coated in the spices evenly.
- Place tray in the center of the oven to roast for 35 to 40 minutes until the vegetables are tender and slightly caramelized. Turn vegetables at least once during cooking.
- Transfer cooked vegetables to a large blender.
- Pour 1 cup hot water into the roasting tray to deglaze it. Pour this into the blender with your vegetables to create a flavorful stock.
- Add remaining water and coconut milk to the blender.
- Blend on high until you have a smooth, silky puree. If you would like a thinner soup, you can add more water or coconut milk.
- Transfer the soup to a large saucepan and simmer over medium-low heat until piping hot through, around 5 minutes.
- Serve with a swirl of coconut milk and fresh coriander.
Throwback Thursday: A Caribbean Valentine's Day with Cindy Hutson
When you think of Valentine&rsquos Day, you might imagine chocolate, flowers, and decadent dinners&mdashperhaps in Paris, known as the City of Love. Many of our dinners dedicated to the holiday have featured talented chefs exploring the captivating qualities of French cuisine, their menus replete with lavish dishes like Roasted Squab Breast and Foie Gras with Truffle Périgourdine Sauce or Butter-Poached Lobster with Roasted Tomato Tartare and Red Beet Essence. But the French don&rsquot have a monopoly on romantic gastronomy. This Throwback Thursday, we&rsquore looking back to 2005, when chef Cindy Hutson won the hearts of Beard House diners with her Caribbean-themed Valentine&rsquos fête. Hutson, a self-taught chef, proved that Curried Beef Puff Patties were just as sexy as Cheese Soufflés. Featuring zesty, bold flavors, this vibrant meal sent diners on the relaxing, tropical getaway they'd been lusting after all winter.
During their brief culinary vacation, guests experienced a variety of island flavors and aromas from Hawaiian Jumbo Sweet Prawns to Yuzu-Scented Golden Tilefish Ceviche. They also tried what were considered exotic ingredients at the time, such as guava and saffron. Chef Hutson&rsquos dinner was met with rave reviews, and we wouldn&rsquot be surprised if a few of the guests booked their next romantic holidays in the Bahamas or Cayman Islands. Read on for the menu from Hutson&rsquos event, and check out the chocolate-infused feast on tap for this year&rsquos Valentine&rsquos dinner.
Valentine&rsquos Day Celebration
Monday, February 14, 2005
Coral Gables, FL Las Vegas and Washington, D.C.
Yuzu-Scented Golden Tilefish Ceviche
Calabazza and Saint Andre Pockets with Port Drizzle
Curried Beef Puff Patties
Sweet Pea&ndashCarrot Bisque with Peekytoe Ravioli
Pineapple&ndashToasted Hazelnut Salad with Applewood-Smoked Bacon, Mixed Field Greens, Cucumber Curls, and Roasted Pineapple Vinaigrette
Pan-Seared Hawaiian Jumbo Sweet Prawns with Gingered Parsnip Purée, Saffron&ndashVanilla Glaze, and Pea Shoot Salad
Black Truffle Crêpe Stuffed with Braised Short Ribs, Gigante Beans, Sweet Onions, Grape Tomatoes, and Chèvre-Smashed Potatoes
Preheat the oven to 375 degrees. Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees.
Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Carrot Ginger Soup
This 7-ingredient carrot ginger soup is one of our favorite recipes for brightening up cold days. Creamy & refreshing, it's a satisfying, cozy meal.
If you went to your farmers market over the weekend and came home with a beautiful bunch of carrots, then this carrot soup recipe is for you. They’re the main ingredient in this easy recipe, along with a few staples that you likely already have in your kitchen.
Carrot Soup Recipe Ingredients
This easy soup recipe is just 7 ingredients, and it’s so simple and delicious with no cream, no cashew cream, and no coconut cream (ok just a tad for garnish, but it’s really not necessary). The creamy base of the soup comes purely from the pureed carrots. Here’s what else makes it so darn good:
- Ginger adds a lovely freshness and plays well with the carrots’ sweetness.
- Onion and garlic give it depth of flavor.
- Extra-virgin olive oil adds richness.
- Apple cider vinegar or orange juice makes it bright & tangy.
- And veggie broth gets the blender moving and ties it all together.
Season to taste with salt and pepper, and add a bit of maple to sweeten it up, if you wish. That’s it!
Carrot Ginger Soup Serving Suggestions
I made this carrot soup a full meal by serving it with a simple massaged kale salad made of leftover brown rice, a few carrot curls, dried cranberries, a drizzle of olive oil, lemon juice, salt, and pepper. I also smashed some avocado on toast and topped it with dollops of pesto. It would be excellent with herbed farro as well. For more salad inspiration, check out this post.
The soup is great on its own, but it’s extra tasty with scoops of pesto that I made out of the carrot tops. I’ve made carrot top pesto before, but this is the first time I’ve made it with only the carrot greens and no other herbs. Because who has basil this time of year?
Like most soups, this carrot soup keeps well in the fridge for a few days, so it would be a great make-ahead Thanksgiving starter or weekday lunch. See this post for my best meal prep tips and this one for more lunch ideas.
Steve and Velga's Stir Fried Veggies and Udon Noodles
GARLICKY MUSHROOMS, GLAZED TOFU, STIR-FRIED VEGETABLES, AND UDON NOODLES
We used the oyster and king trumpet mushrooms that we received in our first mushroom share from Ambler Mushroom Co., and combined them with vegetables in our first winter share from Pennypack Farm & Education Center. The frozen edamame allowed us to clear space in the freezer, so that we could cram in a bag of leftover turkey meat. We needed a break from Thanksgiving!
For the mushrooms:
• 2 Tbsp extra virgin olive oil
• 1 Tbsp grated garlic
• 8 oz. oyster & king trumpet mushrooms, cut into pieces
For the tofu:
• 14 oz. extra firm tofu, cut into flat squares (
1.25” x 1.25 “ x .5”)
• 2 Tbsp miso
• 1 Tbsp sesame oil
• 2 tsp pomegranate molasses
For the vegetables:
• 2 Tbsp extra virgin olive oil
• 1 onion, chopped
• 2 carrots, cut into matchsticks
• 2 turnips, cut into matchsticks
• 2 radishes, cut into matchsticks
• 2 jalapeño, sliced into strips
• 1 Tbsp chopped garlic
• 8 oz. frozen edamame
• 2 cups kale, or other leafy greens (yokatta-na, bok choi, etc.)
• garnishes: sliced scallion and toasted sesame seeds
• to serve: freshly ground black pepper, hot pepper flakes, and tamari
For the udon noodles:
• large pot of water (salted, if desired)
• 14.2 oz. fresh udon stir-fry noodles (we used KA-ME brand)
• Preheat the oven to 350ºF.
For the mushrooms:
• Line a deep baking pan with foil, and spray with cooking spray.
• In a small bowl, combine the olive oil and the garlic.
• Brush the mushrooms with half of the olive oil mixture, using a pastry brush.
• Spread them evenly in the baking pan.
For the tofu:
• Line a deep baking pan with parchment paper.
• In a small bowl, combine the miso, sesame oil, and the pomegranate molasses.
• Brush the tofu with half of the glaze mixture, using a pastry brush.
• Spread them evenly in the baking pan.
• Place both of the pans in the oven, and bake the mushrooms and the tofu until they are golden brown. Turn the pieces over, and brush them with the rest of the olive oil and the glaze mixture. Bake until the other sides are golden brown.
For the vegetables:
• Heat the olive oil in a skillet.
• Add the onions and cook until they are wilted.
• Add the next 5 ingredients, and cook until the vegetables are lightly browned.
• Add the edamame. It will give off some liquid as it thaws. Scrape the pan to deglaze. If more liquid is needed, add a little oil or some white wine.
• Just before serving, add the greens to the skillet.
• Cook, stirring frequently, until the greens are just wilted.
For the udon noodles:
• Bring the water to a boil.
• Add the udon noodles, and blanch them until they are heated through.
• Divide the udon noodles among dinner bowls.
• Top with the vegetables, the mushrooms, and the tofu.
• Garnish with sliced scallions and toasted sesame seeds.
• Pass around the pepper grinder, hot pepper flakes, and tamari, to serve.
• We paired this dish with Traminette (a Gewürztraminer hybrid) from our local Peace Valley Winery.
NOTE: The fresh udon noodles can be added straight to the vegetables in the skillet and heated through. I like to keep them separate, so any leftover noodles will stay al dente (and not get mushy in the leftover vegetable mixture). Stir-fry them together the next day.
Canal House’s Carrot Soup
Christopher Hirsheimer and Melissa Hamilton&rsquos latest cookbook, Canal House Cook Something: Recipes to Rely On, is a lesson in effortless, adaptable dinners. Take this carrot soup, for instance: With three steps and fewer than ten ingredients, it&rsquos easy to whip up on a weeknight and even easier to riff on.
A word of advice from the authors: &ldquoPureeing hot soup in an electric blender can cause the lid to blow off&mdashscary and dangerous! The steam from the hot soup builds up when whirling it smooth. Cooling the soup a bit first and working in small batches helps prevent this, or remove the stopper in the center of the blender lid and cover the hole with a kitchen towel (this allows the steam to escape), then puree away.&rdquo
Once you&rsquove mastered the original recipe, Hirsheimer and Hamilton have three suggested variations. For a chunkier soup, skip the blender and mash the vegetables with a large spoon, then garnish with lemon zest and chopped fresh herbs. Or add 2 or 3 tablespoons of lemon juice, along with a pinch of cinnamon and nutmeg, for a lemony soup. For a carrot cumin soup, add 1 tablespoon cumin seeds and garnish with yogurt and lots of freshly ground black pepper.
See? The world&mdasher&mdashcarrot soup is your oyster.
Excerpted from Canal House, Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reserved.
1 yellow onion, peeled and chopped
Salt and freshly ground black pepper
1 pound carrots, peeled and sliced
1 large russet potato, peeled and diced
Wide strips of peel from ½ lemon
1. Melt the butter in a large, heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, 8 to 10 minutes. Season with salt and pepper.
2. Add the carrot, potato, lemon peel, bay leaves and 5 cups of the chicken stock. Cover the pot and cook until the vegetables are very soft, 30 to 45 minutes.
3. Discard the bay leaves. Working in small batches, puree the soup in a blender or food processor until very smooth. Add some of the remaining 1 cup of stock if the soup is too thick. Season with salt and pepper. Serve hot or cold, garnished with a dollop of sour cream and finely chopped scallions or fresh chives, if you like.
Three Delicious Carrot Soup Variations
You know me—I couldn’t help but play around with this recipe. Here are three truly delicious variations on the “basic” recipe. Actually, let’s call the “basic” version classic instead. It does not taste boring!
1) Carrot Ginger Soup
Another classic! The carrot ginger variation is especially good if you are under the weather, or trying to warm up from the inside out. Add freshly grated ginger along with the garlic (see amounts provided in the recipe notes).
2) Curried Carrot Soup
This might be my favorite option. Simply add some Indian curry powder along with the other ground spices. Carrots and warming curry spices are a perfect match. You can also add some ginger to this variation, if you’d like.
3) Thai Curried Carrot Soup
You guessed it—add some Thai red curry paste for a lively carrot soup with irresistible Thai flavors. At the end, blend in some lime juice instead of lemon. This variation is especially beautiful when garnished with chopped peanuts and fresh cilantro leaves.
Please let me know how your soup turns out in the comments! I love hearing from you.
Wondering what to pair with this carrot soup? Here are a few suggestions:
Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:
Watch How to Make Carrot Soup
Food and Wine Pairings
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The China Study All-Star Collection : Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs
Following the bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection.
Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook Laura Theodore, host of PBS’ Jazzy Vegetarian and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study.
Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.
With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.