Tag Archive | Carrots

Curried Sweet Potato Soup

Curried Sweet Potato Soup

Serves 6 – 45 minutes total

This is a real crowd pleasing dish. Everyone from my husband to my 4 year old loved this soup. I think everyone had seconds even. Hubby and the kids chose to top their soup with crackers like we do with split pea soup. It thickens it up and adds a little crunch.

Ingredients:

  • ¼ Cup Olive Oil
  • 1 Large Sweet Onion, chopped
  • 1 tsp. Black Pepper & Salt
  • 4 Cloves Garlic, chopped
  • 2 tsp Curry Paste (or powder)
  • 1 tsp Coriander
  • 8 Cups Chicken Stock
  • 3 Large Sweet Potatoes (about 3 pounds), peeled and cut into 3/4” pieces
  • 2 Large Carrots, peeled and chopped
  • 1 Tbs Optional toppers:
    • lime juice
    • cilantro leaves
    • toasted pumpkin seeds
    • pumpkin seed or olive oil

Directions:

  1. Heat the olive oil in a large pot. Saute onions with salt and pepper until translucent and soft. Stir in garlic, curry and coriander; cook until fragrant, about 1 minute more.
  2. Add stock, sweet potatoes, and carrots. Cover and bring to a boil. Reduce and simmer, stirring occasionally, until sweet potatoes are tender (about 20-25 minutes).
  3. Puree the soup in batches in a blender or with an immersion blender. Stir in lime juice.
  4. Serve topped with preferred toppers.

Recipe: Split Pea Soup – Stock Pot

Split Pea Soup

Split Pea Soup in a Stock Pot

Ingredients

4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, sliced
1-2 C Celery, sliced

Instructions

Put everything except the carrots and celery in the stock pot and bring to a boil. Reduce heat and cover. Let simmer for 1 hour stirring occasionally. Take out the ham bone (if using) and remove the meat. Put the meat back in and stir in the carrots and celery. Cook for another 30 minutes. Great served up with saltine crackers.

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Recipe: Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

This is a great winter favorite in our house. I’m actually surprised I made it through “winter” without making it. Here we are officially in spring and yet with temperatures below freezing, I’m not convinced. So I’m glad to share with you one of our cold weather friendly soups.

Ingredients:

1 Tbs Butter
2 Carrots, sliced
2 Celery Stalks, sliced
1 Onion, diced
4 c Chicken Stock
3/4 c Wild Rice
1 lb. Chicken, cubed
2 Tbs Flour
2 Tbs Butter, softened
2 c Half & Half

Instructions:

Melt butter in a large pot. Saute carrots, celery and onion until tender, about 5 minutes. Add chicken stock and rice. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Then add the chicken and simmer for another 20-25 minutes, covered. Combine the flour and soft butter in a small bowl. Add it to the soup and increase the heat. Cook and stir until bubbly and thick. Add in the half and half. Stir and heat until heated through.

Recipe: Tomato Pasta Sauce

Tomato Pasta Sauce

Tomato Pasta Sauce

Ingredients:

5 Tomatoes, diced
1 tsp Basil
1 tsp Oregano
1/2 tsp Garlic Powder
3 Tbs Dried Minced Onion
2 Tbs Olive Oil1/2 tsp Pepper
2 Carrots, diced

Instructions:

Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.

Recipe: Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

A delicious hearty and healthy dinner to enjoy on a Sunday night, or any night! Takes 2 hours and serves 6-8. This can also be made in the crock pot. See the bottom of this post for alternate directions.

Ingredients:

Roast:
2 1/2 lb Beef Chuck Pot Roast. trimmed of fat and cut into 1″ pieces
2 Tbs Vegetable Oil
3/4 c Water
1 Tbs Worcestershire Sauce
1 tsp Beef Bouillon
1 tsp Rosemary, dried
1 tsp Basil, dried
1/2 tsp Thyme, dried
1 lb Sweet Potatoes (or russet, or baby reds)
2 Carrots
2 Celery Stalks
1 Medium Onion (2 Tbs Dried Minced Onion)

Gravy:
1/2 c Water, cold
1/4 c Flour
1/8 tsp Pepper

Instructions:

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Heat oil in a dutch oven (or stock pot). Brown beef on all sides. While it’s browning, combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl. Once the beef has browned, pour off any fat. Pour the herb and spice mixture over the meat. Bring to a boil then let simmer, covered, for 1 hour stirring occasionally. Meanwhile, cut your carrots, celery, potatoes, and onion if you haven’t already done so. Once the hour is up, add vegetables to the pot and stir. Bring to a boil again then let simmer for 45 minutes to 1 hour. Mix the 1/2 c cold water, flour, and pepper together in a small bowl and set aside. Once the hour is up, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

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Crock Pot Instructions:

Layer diced vegetables in the bottom of the crock pot. Place diced meat on top of the vegetables. Combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl and mix. Pour mixture over the meat and vegetables. Cook on low all day (9-11 hours) or high half the day (4 1/2 – 5 1/2 hours). Once the pot roast is cooked, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

If you like my Sunday Dinner Sweet Potato Pot Roast, you’ll love my other recipes!

Recipe: Split Pea Soup – Stock Pot

Split Pea Soup in a Stock Pot

Ingredients

4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, sliced
1-2 C Celery, sliced

Instructions

Put everything except the carrots and celery in the stock pot and bring to a boil. Reduce heat and cover. Let simmer for 1 hour stirring occasionally. Take out the ham bone (if using) and remove the meat. Put the meat back in and stir in the carrots and celery. Cook for another 30 minutes. Great served up with saltine crackers.

Recipe: Split Pea Soup – Crock Pot

Split Pea Soup in the Crock Pot

Ingredients

4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, diced
1-2 C Celery, diced

Instructions

Put everything in the crock pot and cook on LOW for 6-8 hours. Remove the Ham Bone (if using) and cut ham off the bone. Great served up with saltine crackers.