Sweet Potato, Apple and Carrot Soup

A warm and cozy starter for a holiday or a cozy winter’s night dinner. Sweet Potato, Apples and Carrots, cooked with a touch of Ginger and Orange, pureed into a smooth soup. A touch of cream can be added at the end.

Serves 8

RECIPE SOURCE Cooking Light, edited by Shana Larsen

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and sauté 5 minutes.

2. Add sweet potato, carrot, apple and orange zest, and sauté 3 minutes.

3. Add broth and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender.

4. Using an immersion blender, blend soup completely. Add cream if desired.

5. Keep warm and serve with a touch of minced chive.

Ingredients

• 1 tablespoon canola oil

• 1 cup onion chopped

• 2 celery stalk chopped

• 2 teaspoon ginger root, fresh minced

• 1/4 teaspoon thyme, dried • 1 pinch saffron

• 4 cup sweet potato peeled and chopped

• 3 large McIntosh apple or other sweet apple, chopped

• 2 large carrot diced

• 1 tablespoon orange zest

• 8 cup vegetable broth, Pacific

• 1/4 cup heavy cream (OPTIONAL)2 tbsp. chive, minced