Tag Archives: pureed soup

Slow Roasted Carrot Ginger Soup

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This is for all my friends living in colder climates. A little liquid sunshine just for you. A little spice to warm you up on those chilly nights. A little comfort food to let you know that you are going to be okay. And a little reminder that Spring is just around the corner.

Carrots are perfect for a pureed soup. They have just the right texture, sweetness, taste and the most beautiful color. Slow roasting the carrots brings out even more depth of flavor. I love this technique, one that I borrowed from the New York Times’ Mark Bittman.

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Kabocha Squash Soup + Crispy Sage

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I’ve met my new favorite squash and its name is Kabocha (Ka-bow-cha). It’s an Asian variety of winter squash. And I have no idea how it’s even possible that I am just now discovering it.

Kabocha has a natural sweetness and the perfect texture for a pureed soup. It’s so sweet that I may play around and come up with a dessert recipe for it. For this soup, I thought it would be nice to add some savory elements to balance the sweetness, so I added shallots, garlic, hazelnuts and sage. The crispy sage makes the perfect garnish. Just be careful not to brown the sage or it will taste bitter.

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Creamy Dreamy Broccoli Soup

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It got down into the 50s this week in Houston…brrrrrrrrr. This is when we all get our puffy coats out, if we even own a coat.  So it was the perfect time to make a batch of soup to have around.  I love just about any kind of vegetable-based soup. And ever since I got my Vitamix, I like any excuse to put stuff into it.

This recipe could easily be creamy dreamy asparagus soup or pea soup or spinach soup or whatever-you-want-to-put-in-it soup. The formula is simple: steamed vegetables + cashews + vegetable broth + almond milk.

Start by steaming the broccoli and then the potatoes:

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Roasted Butternut Squash and Pear Soup

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This is my go-to recipe for a quick, light and easy soup/salad dinner. To me, it’s like a hot, savory smoothie. If you are used to cream or milk in your pureed soups, you won’t miss it a bit in this soup.  The texture and color are amazing: it’s silky smooth and bright, bright orange.

Start by roasting squash, sweet potatoes, carrots, onions and pears. The variety of vegetables gives the soup more depth of flavor.

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