11:49 am by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 25 mins
Serves 6
Ingredients
2 tsp medium curry powder
3 tbsp olive oil
2 onions, grated
1 eating apple, peeled, cored and grated
3 garlic cloves, crushed
20g pack coriander, stalks chopped
thumb-size piece fresh root ginger, grated
800g sweet potatoes
1.2l vegetable stock
100g red lentils
300ml milk
juice 1 lime
Method
1.Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
2.Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
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6:33 pm by Unknown
From : Dairygoodness
Ingredients4 medium oblong baking potatoes, peeled and diced (4 cups/1 L)
1 large onion, chopped
1/2 tsp (2 mL) paprika
Salt and pepper
2 cups (500 mL) reduced-sodium vegetable broth
2 tbsp (30) white wine vinegar
1 cup (250 mL) 10% or 18% cream
3/4 cup (175 mL) shredded Canadian old Cheddar cheese, divided
1 green onion, thinly sliced (or 1 tbsp/15 mL minced chives)
Preparation
In a pot, combine potatoes, onion, paprika, 1/4 tsp (1 mL) each salt and pepper,
broth and 2 cups (500 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low,
cover and boil gently, for 15 min or until potatoes are soft.
Meanwhile, in a measuring cup or bowl, gradually whisk vinegar into cream; let stand until slightly thickened.
Remove soup from heat. In a blender, in batches, or with an immersion blender, purée soup until smooth. Return to pot, if necessary. Stir in three-quarters of the cream mixture; heat over medium heat, stirring often, just until steaming (do not let boil). Remove from heat and stir in 1/2 cup (125 mL) of the cheese. Season to taste with pepper and up to 1/8 tsp (0.5 mL) more salt.
Ladle soup into bowls, drizzle with the remaining cream mixture and sprinkle with remaining cheese, green onions.
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