Harvest Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp olive oil4 small onions chopped small4 large carrots chopped small4 large celery stalks2 cloves garlic crushed½ tsp cumin1 tbsp cinnamon¼ tsp allspice¼ tsp white pepper (black is ok but not as pretty)1 tbsp kosher salt3 med apples peeled cored and cut into chunks2 tbsp blackstrap molasses (honey would be ok but not as flavorful or iron rich)6 Cups vegetable broth1 can coconut milk1 large can pumpkin (NOT pumpkin pie mix)1 tsp liquid smoke (optional)1 tsp orange zest
I use a food processor with a slicing blade to make short work of the prep.
Heat olive oil in your favorite soup pot over medium low heat.
Toss in onions and half of salt and sweat until onions are clear and fragrant. The point is not to brown so keep the heat down so they don’t sizzle away.
Add carrots, celery, garlic, cumin, allspice, cinnamon and pepper. Raise heat to medium and stir frequently for a few minutes.
Add molasses, cooking for 5 minutes.
Add apples and 4 -5 cups of the broth and allow to come to a low boil over med high heat.
Reduce heat to med-slow and simmer until carrots are tender ( the length of time depends on how small they are cut. Mine are sliced relatively thin by the FP so this step only takes about 5 minutes )
Remove from heat and (CAREFULLY) strain the mixture reserving the liquid.
Put veggies etc into food processor or blender (a blender would probably need to be split in two to fit the whole batch.) and puree until smooth, adding liquid to help the process. (If you have a stick blender, just use that in the soup pot and skip the straining step.)
Return to pan with the reserved liquid.
Add pumpkin, coconut milk, and liquid smoke. Stir to combine.
Heat thoroughly to your liking.
Add orange zest last and taste. It may need more salt if you prefer. I also usually add extra cinnamon at this step as well because I like it!
ENJOY!
Serves about 12
My serving number is approximate and conservative because I have never actually measured it.
Number of Servings: 12
Recipe submitted by SparkPeople user CO_MOMMA.
Heat olive oil in your favorite soup pot over medium low heat.
Toss in onions and half of salt and sweat until onions are clear and fragrant. The point is not to brown so keep the heat down so they don’t sizzle away.
Add carrots, celery, garlic, cumin, allspice, cinnamon and pepper. Raise heat to medium and stir frequently for a few minutes.
Add molasses, cooking for 5 minutes.
Add apples and 4 -5 cups of the broth and allow to come to a low boil over med high heat.
Reduce heat to med-slow and simmer until carrots are tender ( the length of time depends on how small they are cut. Mine are sliced relatively thin by the FP so this step only takes about 5 minutes )
Remove from heat and (CAREFULLY) strain the mixture reserving the liquid.
Put veggies etc into food processor or blender (a blender would probably need to be split in two to fit the whole batch.) and puree until smooth, adding liquid to help the process. (If you have a stick blender, just use that in the soup pot and skip the straining step.)
Return to pan with the reserved liquid.
Add pumpkin, coconut milk, and liquid smoke. Stir to combine.
Heat thoroughly to your liking.
Add orange zest last and taste. It may need more salt if you prefer. I also usually add extra cinnamon at this step as well because I like it!
ENJOY!
Serves about 12
My serving number is approximate and conservative because I have never actually measured it.
Number of Servings: 12
Recipe submitted by SparkPeople user CO_MOMMA.
Nutritional Info Amount Per Serving
- Calories: 125.8
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 499.0 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.1 g
- Protein: 1.5 g
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