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Creamy Sweet Potato and
Parsnip Soup with Ginger
A soup fit for a special occasion, but
simple enough to prepare on any night.
Makes 2 entrée or 4 first course servings
(total yield 3 cups)
¾ pound sweet potatoes,
peeled, cut into ½-inch dice
¼ pound parsnips, peeled,
cut into ½-inch dice
¼ cup chopped onion
½ tablespoon chopped fresh ginger
½ teaspoon kosher salt
2¼ cups low sodium chicken or
vegetable broth/stock, divided
1 teaspoon unsalted butter,
cut into 4 pieces
1 tablespoon fresh lemon juice
½-¾ cup half-and-half (may use fat-
free) or more stock
Place peeled and diced sweet potatoes and
parsnips, onion, ginger, and salt in a 1½-quart
microwave safe bowl or casserole. Add 1 cup
of the broth/stock and stir; dot with butter.
Cover with a sheet of waxed paper, then with a
lid or plate. Place in the Cuisinart
®
Compact
Microwave and microwave on high (PL 10) for
20 minutes, stirring after 10 minutes. Let stand
2 to 3 minutes.
Use a hand blender to purée until smooth while
gradually adding the remainder of the broth/
stock until completely smooth and homoge-
nous. (May also be done in a blender.) Stir in
lemon juice. Return to microwave, cover and
microwave on high for 1 minute. Add ½ cup
half-and-half or more stock. Blend until creamy
and smooth. Add remaining half-and-half if a
thinner soup is desired. Cover and microwave
on medium-high (PL 7) for 2 minutes to heat
through. Serve hot.
Nutritional information per serving (¾ cup):
Calories 131 (1% from fat) • carb. 30g • pro. 4g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 494mg
• calc. 40mg • fiber 4g
Note:
To make a purée to serve as a side dish, follow
recipe but do not add all the remaining broth/
stock. Purée vegetables until smooth and
creamy, adding broth/stock as needed. Add 2
to 3 tablespoons half-and-half to finish if
desired.
Chipotle Tomato Soup
This slightly spicy, slightly smoky tomato
soup would be perfect alongside a grilled
cheese sandwich.
Makes about 5 cups
1 tablespoon extra virgin olive oil,
divided
½ cup chopped (½-inch) onion
¼ cup sliced carrots (½-inch)
¼ cup sliced celery (½-inch)
1 garlic clove, peeled and chopped
½ teaspoon oregano
pinch ground coriander
pinch ground cumin
1 can (14-15 ounces) diced
tomatoes with juices
1 large roasted red bell pepper,
seeded and cut into 1-inch pieces
(drain and pat dry if using jarred)
¾ cups low-sodium chicken
or vegetable stock
1 tablespoon white rice
¼ teaspoon kosher salt
½-1 tablespoon chipotle chile
peppers with adobo sauce*
Place the olive oil, onions, carrots, celery, garlic,
oregano, coriander, and cumin in a microwave
safe 1½ quart casserole or bowl that is at least
4 inches deep. Stir to coat all vegetables with
oil, then distribute in an even layer. Cover with
a lid or plate and microwave on high (PL 10) for
2 minutes. Stir. Place in the Cuisinart Compact
Microwave and microwave uncovered on high
for 10 minutes.
Add tomatoes with liquid, roasted pepper,
stock, rice, and salt. Stir. Microwave, uncov-
ered, on high for 10 minutes, stirring after about
5 minutes of cooking. Stir in chipotle peppers
and sauce. Microwave on medium
(PL 5) for 1 minute.
Strain the solids from the cooking liquid, reserv-
ing liquid. Place solids and 1 cup of the cooking
liquid in the blender jar. Cover with lid or plate
and microwave on medium (PL 5) for 20 min-
utes, stirring after about 10 minutes of cooking.
Check rice, if not tender add 2 to 3 minutes
more cooking time. Using a blender or hand
blender, blend until completely emulsified,
smooth and homogenous. Serve hot.
Nutritional information per serving:
Calories 98 (27% from fat) • carb. 16g • pro. 3g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 636mg
• calc. 52mg • fiber 4g