Car­rot & Sun­choke Soup

Rachael Ray Every Day - - Real Food -

START TO FIN­ISH: 25 MIN 1 lb. car­rots, peeled 1∕2 lb. sun­chokes (some­times la­beled Jerusalem ar­ti­chokes), peeled 1 large white onion 2 cloves gar­lic 5 tbsp. olive oil 2 tsp. ground co­rian­der 1∕2 tsp. ground turmeric 51∕2 cups chicken stock Greek yo­gurt and sumac (op­tional), for gar­nish Roughly chop car­rots, sun­chokes, onion, and gar­lic. Pulse in food pro­ces­sor un­til finely chopped. In pot, stir vegeta­bles, oil, and spices over medium-high un­til fra­grant, about 5 min­utes; sea­son. Add stock. Boil over high un­til vegeta­bles are ten­der, about 15 min­utes. Puree soup. (Add wa­ter if soup is too thick.) Sea­son and di­vide among bowls. Top with yo­gurt and sumac. Serves 4.

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