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Sunday, December 18, 2011

Soup's On

Spending most of the holiday thus far deep in overindulgence? I know I am. I whipped up this Honey Crisp, Carrot & Sweet Potato Soup to help give myself a healthy dose of veggies without having to sacrifice all of the wonderfully rich flavors I've grown accustomed to over the past couple weeks. It was delicious, super easy, and I can assure you that you won't miss the extra calories and fat I left out of it.
(You can easily just use veggie stock and omit any cream or cheese to make it vegan! It's already gluten free!)
You'll Need: 1 c. Crispin Honey Crisp Cider 
4 c. Chicken or Veggie Stock 
About 1 lb. of carrots, peeled and chopped into 1 in. pieces
3 medium yams, peeled and chopped into 1 in. pieces
2 Tbs. fresh ginger, peeled and diced
2 cloves of garlic, minced
2 Tbs. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 tsp. good quality cinnamon
1/2 tsp. turmeric
1/4 tsp. nutmeg

For Goat Cheese Cream:
1/2 c. heavy cream
2 oz. goat cheese
1/2 tsp. fresh ground pepper
As always, do your prep work! Makes everything go smoother.
So after peeling, measuring and chopping all your ingredients, heat the 1 Tbs. oil in a large pot over medium heat.  Add the garlic and onion and cook 3-4 minutes or until translucent.  Then add the spices and ginger and stir until well blended.
Add the Honey Crisp cider and stock and bring to a boil.  Add squash and carrots and continue to boil a few minutes, then reduce to a simmer, cover and cook until the veggies are tender. About 20-25 minutes.
While soup is cooking I recommend drinking the rest of the cider. 
When the veggies are done, let cool a few minutes before processing in a blender or food processor. If you're using a blender you'll have to work in 2-3 batches.

If you'd like to make the goat cheese cream to add to the soup, simply heat the two ingredients together in a saucepan over low heat until the goat cheese is melted. Let cool 10-15 minutes before drizzling over soup.

Soup's on. Eat up and feel better. This soup makes enough for 6-8 people, share the joy or let your body thank you for days to come. It's too good to not make so you'd better get cooking, it even got the kitchen pig's stamp of approval. And that my friends, speaks volumes.

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