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Crimson Sunset Soup

1/19/2015

1 Comment

 

Picture
Icy roads kept me inside yesterday morning, providing the perfect opportunity to get busy making some comforting soup. Since I had sweet potatoes and beets on hand, I decided to combine the two colorful veggies, along with some carrots, an apple and a red onion. What a bright, pretty soup that was also delicious. The sweetness of the potato and apple nicely balanced the rich, earthy flavor of the beets. I also added some garlic, ginger and miso for umami undertones, and a dollop of Beaujolais wine at the end for a little zing.
I'm calling it Crimson Soup because the vivid red-pink hue reminds me of a gorgeous sunset.


Crimson Sunset Soup

Ingredients

  • 1 tbsp olive oil
  • 3 cloves minced garlic
  • 1 cup red onion, peeled and chopped 
  • 2 cups beets, peeled and chopped 
  • 3 cups sweet potato, peeled and chopped 
  • 3 carrots, peeled and chopped 
  • 1 apple, peeled and chopped 
  • 1 tbsp ginger, peeled and chopped
  • 3 cups vegetable broth
  • 1/2 cup apple juice
  • 1/2 cup water
  • 1 tablespoon white miso
  • 2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 lemon pepper
  • 1/2 tsp seasoned salt
  • 1/2-1 cup light red wine (such as Beaujolais) 


Directions
  1. Heat olive oil in a large stock pot over high heat. Add onions and garlic, stirring frequently. When they start to brown turn heat down to medium.
  2. Add next 9 ingredients (through miso). Bring to a boil, then cover and cook on low for about an hour or until soft (you could also transfer them to a crock pot at this point). 
  3. Add the spices and wine and cook for a little longer to let the flavors blend, about 15 min or so. Then puree using a stick (immersion) blender to transfer to a food processor.
  4. Garnish as desired - I topped mine with some goat feta cheese, but some chopped nuts or pumpkin seeds would also be nice. 

1 Comment

    Author

    So much of our history can be learned through food!
    My second book, The Thousand Dollar Dinner, follows the unique story of a luxurious 17-course feast that helped launch the era of grand banquets in nineteenth century America. I am also the author of Mrs Goodfellow: The Story of America's First Cooking School.

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