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carrot and sweet potato soup

Oct 13, 2010
Recipe Type:

The sweet of the carrots and sweet potatoes, marry nicely with fall spices. Make this a wonderful fall dinner

Ingredients

2 lbs of carrots, scrapped and chopped 3 lbs of sweet potato's scrapped and chopped 10 cups of veggie broth 2 cloves of garlic 1 onion chopped 2 tablespoons olive oil 2 tablespoons fresh grated ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves

Preparation

in a large sauce pan, place olive oil, onions and garlic, saute them till the lightly sweat. Add carrots, sweet potatoes and veggie stock. Simmer for 1 hour on very low heat. With a potato masher or hand blender-- puree this mix. Add spices,reheat to blend spice's and serve. I like to serve this with corn muffins.

Pumpkin Fritters Pumpkin fritters are a popular South African dish. Typical ingredients such as white flour and sugar are replaced in this recipe to make for a healthier alternative. Ingredients: 1 cup cooked pumpkin, mashed and well-drained 2 large, free range eggs 1 cup wholewheat flour 1/2 teaspoon ground cinnamon 1 and 1/2 teaspoons baking powder 1 tablespoon xylitol Oil for frying Salt to taste Method: 1.Beat eggs and add to the mashed pumpkin. 2.Add the rest of the of the ingredients, except for the oil. Mix well to make a thick batter. 3.Heat oil in a heavy based frying pan. 4.Scoop up heaped tablespoons of batter and drop into pan, don't allow to touch each other. 5.Fry until bubbles form on the top surface. 6.Flip over and fry on other side. 7.Remove from pan and drain on kitchen paper, when golden brown on each side. 8.Sprinkle a mixture of xylitol and cinnamon over the fritters. Serve warm. Spicy Pumpkin Soup 1 small pumpkin 3 carrots 1/2 teaspoon mustard 1 cup homemade vegetable stock 1 small onion, chopped 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 3/4 cup organic full cream milk (or plain water if preferred) 2 teaspoons honey 1/2 teaspoon salt Method: 1.Peel and chop pumpkin and carrots and simmer in water until tender. 2.Add the vegetable stock and onion. 3.Simmer and stir in the spices. 4.Puree the mixture and add the honey, seasoning and milk. 5.Warm up and serve hot.
Maxine, Both of these recipes sound delightful. I am going to try both of them this week and I might add the fritters to my thanksgiving brunch menu. This year we are doing a satan style faux turkey and all veggie fixins, the fritters will go well. Happy Day Spirit2sole

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