Showing posts with label carrot and pear soup; Thanksgiving Week. Show all posts
Showing posts with label carrot and pear soup; Thanksgiving Week. Show all posts

Wednesday, November 23, 2016

Roasted Sweet Potato, Carrot, and Pear Soup #Thanksgiving Week, Linda Wiken author, @LWiken

I love homemade soup! You may have figured that out by now if, by any chance, you're keeping track of my recipes on Mystery Lovers' Kitchen. I admit it -- soup is easy, nourishing, and tasty so what's not to like.

And it's no different when it comes to building a Thanksgiving menu.  I believe that the right kind of soup makes a delicious starter to any main course this holiday season.

By the right kind I meant none of the hearty sausage and bean type that I so love, but rather, what I'm offering here. A light but flavorful  blend of colorful veggies and fruit that ends up looking creamy and orangey (the color of Thanksgiving) - a  soup that's packed with good taste.

I've adapted this recipe from the internet and maybe even blended a couple. I've made it several times and each time changed up or added something different. I'm sure you'll come up with your own substitutions over time. Please enjoy!

Here's what I used: (it serves 4-6)

2 sweet potatoes, peeled and diced
4 c. carrots, peeled and diced
2 pears, peeled and diced
1 medium onion, chopped
1 large garlic clove, minced
1/2 tsp grated ginger
4  tbsp olive oil
1/2 tsp  kosher salt
1/2 tsp dried thyme or 2 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp smoked paprika
6 c. vegetable broth
2 tsp lime or lemon juice

What to do:

Preheat oven to 400F. Toss in a large bowl the sweet potatoes, carrots and pears. Add olive oil, salt, thyme and rosemary sprigs. Roast for 25-30 min. in a shallow roasting pan, stirring at the half-way point.

While these are roasting, heat remaining olive oil in a large pot on medium heat. Add onions and cook until tender then stir in ginger, garlic and remaining salt. Stir constantly for 1 minute and then add the roasted mixture, discarding the sprigs of herbs.

Add the vegetable broth, bringing it to a boil and then simmer for 10-15 minutes or until the carrots are soft.

Puree the soup in batches in a blender, then stir in the lime or lemon juice.

HAPPY THANKSGIVING to all your dining family and friends!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Book #2, ROUX THE DAY, is coming in March, 2017!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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on Twitter  @LWiken  
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and on Twitter  @erika_chase.