Soup Time!

Here are a couple of recipes I want to try out.

Curried Sweet Potato and Quinoa Soup

1 tbsp oil
2 onions, finely chopped
2 carrot, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp ginger
2 tsp curry powder
t tsp grated orange zest
2 cups sweet potato puree
6 cups vegetable stock
3/4 cup rinsed quinoa
1 cup orange juice
1/4 cup maple syrup
salt and pepper
chopped walnuts or sliced almonds
plain yoghourt

In large pot, heat oil over medium heat for 30 seconds. Add onions, carrots, and celery and cook stirring, until carrots have softened.

Add garlic, ginger, curry powder, and orange zest and cook, stirring for 1 minute

Add sweet potato and stock and stir well. Bring to a boil. Add quinoa.

Reduce heat to low. Cver and simmer until quinoa is tender and flavours have blended, about 30 minutes.

Add orange juice and maple syrup and heat through. Ladle into bowls and garnish with nuts and a drizzle of yoghourt.

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Parsnip Apple Curry Soup

(Thanks, Michelle C.)

1 pkg parsnips ... peel and bake
3/4 -1 tsp Curry
1 apple peeled and chopped
I potato medium size peeled and chopped
1 carrot peeled and chopped
1/2 box of chicken broth... I use PC Organic..it isn't as salty as Campbell

Coat the parsnips in olive oil and bake in the oven at 325 for 20 or so minutes or until tender.

Cut them into pieces and put them into a soup pot in the chicken broth mixed with about the same volume of water.

Add 3/4 tsp to 1 tsp Curry powder

Add the carrots, potatoes and apple and simmer until all these are tender

Puree this mixture until smooth as you like it with an immersible chopper in in a blender or food processor.

NOTE: Do not add onion or garlic to this. I added onion and it really took over the flavour. It is too delicate for those things.