Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Jamaican Carrot Soup
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- #113293
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 cups chicken or vegetable broth
4 large carrots, scrubbed and cut into half-inch pieces
1 small onion, chopped
2 teaspoons grated fresh ginger
1 clove garlic, minced
2 tablespoons peanut butter
1 teaspoon Worcestershire sauce
1 teaspoon curry powder (optional)
1/4 teaspoon nutmeg
1 dash Tabasco sauce
salt and pepper to taste
diced apples for garnish
directions
Place broth, carrots, onion, ginger, garlic, peanut butter, Worcestershire sauce and curry powder in a large saucepan. Bring to a boil.
Lower heat. Cover and simmer about 20 minutes, or until carrots are very tender. Cool slightly.
Blend in batches in a blender or food processor until very smooth. Add nutmeg, Tabasco, salt and pepper.
Serve garnished with diced apple.
added by
laurenzi
nutrition data
133 calories, 6 grams fat, 13 grams carbohydrates, 8 grams protein per serving.
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