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Soup Recipes

Sweet Potato and Carrot Soup

What could be more satisfying than a purée of roasted sweet potato and carrots topped with a crisp garnish of puff pastry and dried cranberries?
Sweet Potato and Carrot Soup

Soup is the original comfort food, especially during the fall and winter season. After all, what could be more satisfying than a purée of roasted sweet potato and carrots topped with a crisp garnish of puff pastry and dried cranberries?

Sweet-Potato-Carrot-Soup

Ingredient list for the sweet potato & carrot soup

Serves 4:

  • 2 tablespoon olive oil
  • 1 lb (430g) sweet potato, cut in 2 inch pieces
  • 4 large carrots, cut in 1 inch pieces
  • 1 apple, peeled, cored, and cut into 8 pieces
  • 1 shallot, chopped
  • 3 cups fat-free, reduced-sodium chicken broth
  • Salt and freshly ground pepper
  • Dried cranberries and chives, for garnish

For the puff stars:

Sweet-Potato-Carrot-Soup-recipe

Directions

The soup:
1.
Preheat your oven to 400°F (200°C). Rub the olive oil over the sweet potato, carrot, and apple to coat them. Spread in one layer on a baking sheet and roast for about 30 minutes. When it’s cool enough to handle, discard the peels off the sweet potato pieces.
2. Heat olive oil in a large, heavy saucepan over medium-high heat. Sauté the shallot until soft, 5 minutes. Add the roasted vegetables, apple, and broth. When the liquid boils, reduce the heat, cover, and simmer until the carrot is soft, 20 minutes.
3. Puree the soup in a blender or with a hand blender. Season to taste with salt and fresh cracked pepper. Ladle into 4 deep soup bowls or mugs, garnish with dried cranberries, chives and puff pastry stars.

The puff pastry stars:
1.
Punch out the puff pastry with a cookie cutter to make cute little stars.
2. Brush with mustard and top with another star. Brush with beaten egg yolk and sprinkle with salt.
3. Arrange on a baking sheet lined with parchment paperand bake in you oven at 360°F (180°C) until puffed.

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