Ingredients
1 lb. organic carrots, chopped
3/4 lb. sweet potatoes, chopped
1 tablespoon olive oil
2 large shallots, peeled and roughly chopped
1 small piece of fresh ginger (guess it was about 1/2-3/4 inch big), chopped
1 teaspoon fresh thyme
3 cups low-sodium organic chicken broth*
1/2 cup 1% milk**
Preheat oven to 375. Combine the first six ingredients in a bowl, toss well, and place onto a baking sheet covered with parchment paper or foil. Bake for 50 minutes or until tender. Stir once halfway through. Allow to cool a bit and then place half of the mixture into a blender with half of the broth. Be sure that the lid is vented, as you need to let the steam escape from the blender, and place a piece of paper toweling over to keep from squirting out. Blend, but not too long as we are going for rustic not thin and watery. Pour the mixture into a bowl and repeat on other half. You can now either heat it up in the microwave a bit or warm up in a pot.
*I prefer my soup a bit thinner so I ended up adding another 1/2 cup of broth; also, use Vegetable broth for Vegetarian version.
** Use all broth if you prefer.
1 comment:
Thank you so much for the recipe!! I just tried it and here's what I found. In my oven I actually needed to leave the roasting pan uncovered to get the carrots cooked without turning the sweet potatoes to a total mush. Even sliced thin, the carrots took 1.5 hours. To keep veggies from drying out, I kept adding broth. We're vegetarian so used a low sodium veggie broth. Also, the ginger is such a nice touch with the thyme - what an interesting combination. I added some homemade garam masala (an Indian spice mixture) and it complemented the ginger and thyme just wonderfully. Thank you for a wonderful recipe - I really appreciate it and will share it with friends (of course with credit due to "Savor the Thyme")!!
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