FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Pureed Soup Of Carrot And Yam With Citrus And Spices

More from this source
Leite's Culinaria
Related tags
soups nut free vegetarian rosh hashanah lunch
Nutrition per serving    (USDA % daily values)
CAL
158
FAT
23%
CHOL
3%
SOD
72%

Comments

Add a comment

Ingredients for 6 servings

1 large yam

1 large yellow onion

2 tablespoons olive oil

1 teaspoon sea salt, plus more to taste

12 ounces carrots

6 ounces parsnips

4 ounces trimmed celery root

1 tablespoon honey or agave nectar

One 1-inch stick cinnamon

1/2 teaspoon coriander seeds, lightly toasted and ground

1/4 teaspoon ground nutmeg

Pinch of hot paprika or cayenne

About 4 cups light homemade vegetable broth, or 3 cups canned vegetable broth diluted with 1 cup water

Grated zest of 1 orange

3 tablespoons fresh orange juice

1 tablespoon fresh lemon juice, plus more to taste

1 tablespoon unsalted butter (optional)

Fruity green olive oil, for garnish

Cooked chile salsa, optional garnish

You might also like

Winter Minestrone Soup
Nourished Kitchen
Zucchini Carrot Puréed Soup
Marla Meridith
Black And Orange Recipe: Spiced Pumpkin Bisque...
Serious Eats
Bibimbap Tacos
The Kitchn
Vegetable Sage Soup
Lauren's Latest
Banana Lemongrass Soup
Arctic Garden Studio
Lenil Soup-”Fakes”
Souvlaki For The Soul
Confetti Pepperoni Soup
Oxmoor House
Rosenthal Style Vegetable Soup
Vintage Mixer
The Domestic Man’s Caldo De Langostinos (Mexica...
Nom Nom Paleo