Tag Archive | sweet potato

Autumn in a Pot

“Warm & loving character like a warm and loving soup is usually homemade.” –The Tao of Selena

Autumn in a Pot Soup Recipe

soup

Vivid fall color, delicious, easy-to-make, and full of anti-oxidants and Vitamin A

 

Ingredients:

2 cups pumpkin (you can use 1 can of pumpkin, but make sure it is pure pumpkin and not the kind used for pies)
2 cups each of: carrots, butternut squash, and sweet potato
6 cloves of garlic
Extra virgin olive oil
1/2 cup orange juice
Stock: Vegetable, chicken, or beef, or water (enough to cover all the vegetables once in the pot)
1/2 tsp. ground turmeric
1/2 tsp. ginger
salt & black pepper to taste

Toppings:

Your choice and you can use your imagination:

Roasted pumpkin seeds
Walnuts
Chopped Chives
Chopped apple
Any of your favorite nuts or seeds
Drizzle with Greek yogurt, plain yogurt, or sour cream

Directions:

Preheat oven to 450 F

Peel and chop the vegetables (about 2 inch pieces)
Leave the garlic whole

Lay vegetables and garlic on a baking sheet and drizzle with Extra Virgin Olive Oil

Roast for 30 – 40 minutes (until you can pierce them easily with a fork)

In a large pot, add all the roasted vegetables, then add your stock (or water). Add enough just to cover all the vegetables.

Add the seasonings (turmeric, ginger)

Simmer for one hour.

Stir in the orange juice, and taste. This is where you would add salt and pepper to your taste.

Stir and simmer for 30 minutes.

Using a Vita-Mix, or Blender, or hand blender, blend the soup to a creamy consistency.

Top with your favorite toppings, and serve with crusty bread.

As you can see, it’s a very flexible and forgiving recipe.

If you have any questions about this recipe, please comment here.

ENJOY!

1

 

 

Where did the peanut go?

While clearing my mind and “meditating” during yoga class early this morning I glanced out the window and noticed a squirrel scurrying up a tree.

It led me to thinking about the peanut that used to sit on top of the Squirrel Peanut Butter jar. When you opened a new jar, there it was; a tasty, crunchy peanut.

It’s not there any more.

Where did it go?

Continue reading

Soup’s On!

Welcome to another Tasty Tuesday.

Be sure to stop by my fellow author friends’ blogs  (links listed below) and check out what they have cooking.

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.” ~~Morgan Freeman~~

The crisp, colorful autumn days ahead always turn my thoughts to making soup-a-licious dishes.

I love soup because it’s easy to make, you don’t have to be exact in the measurements, (for the purpose of this blog, I have included exact measurements…somewhat) uses up a lot of leftovers and you can fuel your body with all the anti-oxidant goodness from vegetables and fruits in one bowl.

Super Easy Delicious Orange Soup (Please note: No oranges were used in the making of this soup)

Ingredients:

1 Large Sweet Potato (peel and chop into cubes)

2 Large Carrots (peel and slice)

1 Butternut Squash (peel and dice)

1 10 oz. can Pumpkin puree  (not the kind you make pie with)

2 Ripe Pears (or if you’d prefer you can use apples) – peel, remove seeds and chop

1 Small Vidalia Onion (sliced and diced)

2 Garlic Cloves (crushed)

Olive Oil

Vegetable or Chicken Broth (if you don’t have any on hand, water will do)

Sea salt to taste

A few dashes of Ginger

Directions:

Heat oven to 425

On a baking sheet lined with parchment paper (or you can spray your sheet a non-stick spray) arrange the carrots, butternut squash and sweet potato in a single layer and lightly coat vegetables with olive oil and sprinkle some Sea Salt.

Turning once, bake until the vegetables are tender.

Remove from oven.

In a large pot saute the onion and garlic in a bit of olive oil.

Add all the baked vegetables plus pureed pumpkin and the pears into the pot.

Add enough broth (or water) to cover all the contents.

Sprinkle in some Ginger.

Add salt to taste.

****Optional: You can also sprinkle in curry powder, if you like curry.

Simmer on stove for about 40 – 50 minutes.

Remove from stove and cool slightly (enough so that you can put it in your blender or food processor.)

Puree the soup.

Return the soup to the pot and re-heat on low, stirring.

Garnish with either: toasted pumpkin seeds, or sunflower seeds, or slivers of apple, or slivers of pears

If you have leftover soup, here’s a quick and easy way to use it.

Simply use the leftover soup and coat chicken breasts, crush some almonds on top of the chicken breasts and bake.

Be sure to stop by these other blogs and pick up more recipes.

I Heart NY Cheesecake by PG Forte

Just a little Devilishly Sweet Red Velvet Cookies! by Moira Keith 

“I died and went to Italy” by Nancy Lauzon

“The Allure of Ice” by A Catherine Noon