Carrot and Butternut Soup
This recipe came from Full Circle - we get a weekly delivery of fruit and vegetables from them, and I frequently add on eggs and other items (pickles, bread from Essential Bakery) With just a couple of modifications, this became a totally allergen-friendly soup, and it's really, really good.
And it's winter. So why not whip up a hearty, flavorful soup using root veggies and winter squash?
1 large onion or 2 shallots, chopped
1 T olive oil
2-5 cloves garlic, minced
1/2 c Marsala (can substitute 1 c chardonnay)
1 large butternut squash, peeled and cut into cubes
6 carrots, cleaned and chopped into large chunks
6 c vegetable stock (I prefer Pacific brand Vegetarian No-Chicken Broth - any vegetable or chicken stock will do)
1 bay leaf
1/2 t dried thyme or 2 t fresh, minced
1 T minced fresh rosemary, or 1/2 t dried
1/4 c maple syrup
1/8 t nutmeg
1/2 t cinnamon
1 t kosher salt
1/2 t fresh ground black pepper
6 oz (about a half can) coconut cream
Heat olive oil in a large pot. Add onion or shallot, and cook until translucent, about 8 minutes. Add the garlic and stir.
Add wine, and allow to reduce for about 5 minutes.
Add the cubed squash, carrots, and stock. Bring to a simmer, and cook until tender - about 20 minutes. Test for doneness by pressing a chunk up against the side of the pot with a wooden spoon -it should crush easily.
Puree, either with an immersion blender (stick blender) or by moving in batches to a blender or food processor. Return to pot. Add bay leaf and fresh herbs. Bring back up to a low simmer for 10 minutes.
Add maple syrup, cinnamon, nutmeg, salt and pepper. Stir to combine. Remove bay leaf. Finish with coconut cream.
Substitutions:
You can use Greek Yogurt, instead of the coconut cream, if you can tolerate dairy. Alternately, any homemade nut cream (soak nuts in water, then puree in the blender) can be used in place of the coconut cream.
If you're following a low FODMAP diet, omit the onions and garlic, and instead use chives or scallion greens to get a little bit of that flavor in there.
And it's winter. So why not whip up a hearty, flavorful soup using root veggies and winter squash?
1 large onion or 2 shallots, chopped
1 T olive oil
2-5 cloves garlic, minced
1/2 c Marsala (can substitute 1 c chardonnay)
1 large butternut squash, peeled and cut into cubes
6 carrots, cleaned and chopped into large chunks
6 c vegetable stock (I prefer Pacific brand Vegetarian No-Chicken Broth - any vegetable or chicken stock will do)
1 bay leaf
1/2 t dried thyme or 2 t fresh, minced
1 T minced fresh rosemary, or 1/2 t dried
1/4 c maple syrup
1/8 t nutmeg
1/2 t cinnamon
1 t kosher salt
1/2 t fresh ground black pepper
6 oz (about a half can) coconut cream
Heat olive oil in a large pot. Add onion or shallot, and cook until translucent, about 8 minutes. Add the garlic and stir.
Add wine, and allow to reduce for about 5 minutes.
Add the cubed squash, carrots, and stock. Bring to a simmer, and cook until tender - about 20 minutes. Test for doneness by pressing a chunk up against the side of the pot with a wooden spoon -it should crush easily.
Puree, either with an immersion blender (stick blender) or by moving in batches to a blender or food processor. Return to pot. Add bay leaf and fresh herbs. Bring back up to a low simmer for 10 minutes.
Add maple syrup, cinnamon, nutmeg, salt and pepper. Stir to combine. Remove bay leaf. Finish with coconut cream.
Substitutions:
You can use Greek Yogurt, instead of the coconut cream, if you can tolerate dairy. Alternately, any homemade nut cream (soak nuts in water, then puree in the blender) can be used in place of the coconut cream.
If you're following a low FODMAP diet, omit the onions and garlic, and instead use chives or scallion greens to get a little bit of that flavor in there.
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