Thursday, January 17, 2013

Carrot-Pumpkin Soup


Snow Day today!  The forecast was so bad, school was called off before anything started falling from the sky.  But there was ice raining down by 10, and the snow started sometime after 1 and accumulated very, very fast.  I decided the weather called for a batch of soup.  

Carrot-Pumpkin Soup
8 medium carrots
1/4 small onion
1 inch ginger root
1/4 c pumpkin
5 small cloves garlic
vegetable stock
water
mustard powder
sage powder
3 tbsp butter
olive oil

Chop the carrots, grate the ginger, and put them in a large soup pot with the butter and a little bit of water.  Cover and steam.  Add some veggie stock when the carrots are almost done.  
Remove from heat when done.  
In a separate pan, saute the onion (chopped) and the garlic (minced) in olive oil.  

Put the carrots in a food processor and blend til smooth.  Set aside.  Put the onions/garlic into the large soup pot with c 2 cups of veggie stock and 1 1/2 c water.  Add the mustard powder, sage powder, and pumpkin.  Stir well.  When the soup is simmering, add the carrots.  Stir well, bring to a boil, let simmer for awhile. 




Goes well with Cider Rolls.  I added about 2 tsp of cinnamon to the recipe today.  
So delicious. 



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