Tuesday, December 8, 2009

Lifted Recipes: Carrot Beet Soup & Fiery Sweet Potatoes







I found these great winter vegetarian recipes in last issue of Gourmet (*tear*) and in the New York Times- they were so tasty and made such a great addition to a winter feast that I had to share!

Carrot Beet Soup


The Whats:

* 2 tbsp. coriander
* 1/4 cup extra virgin olive oil
* 1 cup sliced shallots
* 3 large thyme sprigs
* 2 bay leaves
* 1/4 tsp. red pepper flakes
* 3 lbs. carrots, peeled and thickly sliced
* 1 lb. trimmed beets, peeled and cut into 1/2 inch pieces
* 4 cups vegetable broth
* 4 cups water
* 2 tbsp. red wine vinegar
* salt & pepper to taste


The Hows:

1) Heat olive oil in heavy pot over medium heat; add shallots, thyme, bay leaves, and red pepper and cook until tender. Add carrots, beets, coriander, vegetable broth, and water. Bring to a boil, then simmer, covered, for 20 to 25 minutes, or until vegetables are tender.

2) Discard bay leaf and any tough thyme stems. Puree soup in batches in a blender until smooth. Return soup to pot. Stir in vinegar, salt & pepper to taste, and additional water if needed to thin soup. Serve hot. Garnish with herbs, or with sweet potato chips, as I have in the photo!







Fiery Sweet Potatoes


The Whats:

* 5 lbs. sweet potatoes
* 1 cup coconut milk
* 1 tbsp. chili paste
* 1/2 cup brown sugar
* 4 tbsp. soy butter


The Hows:

1) Preheat oven to 375 degrees. Bake potatoes on a baking sheet for an hour, or until very soft. When cool enough to handle, peel and mash.

2) In a small saucepan, heat coconut milk with chili paste over low heat. Mix coconut milk mixture, half the sugar, and half the butter into the potatoes.

3) At least 30 minutes before serving, heat oven to 425 degrees. Place potatoes in a baking dish, cover with foil, and bake for 20 minutes. Uncover potatoes, dot with remaining butter and sugar, and broil until brown and crusty on top.

As you can from the photo above, I never made it to step three- the sweet potatoes were just too yummy!

Happy cooking!

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