4 sweet potatoes, peeled cut into chunks
6 - 8 carrots, peeled and cut into chunks
large chunk of pumpkin (fresh) peeled and cut into chunks
[substitute fresh squash where pumpkin is not in season]
1 c. uncooked red lentils
white wine (optional)
Put all the vegetables and lentils into a soup pot and add water to cover the vegetables. Bring to a boil and lower to simmer until the vegetables are fork tender. Blend with an immersion blender. Add 1 heaping Tbsp. cinnamon and mix.
1/2 cup onion, diced
1/2 cup unsalted butter
2 - (14-1/2) ounce cans diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried Thyme
1 cup fresh orange juice
1/2 cup heavy cream
In a large saucepan saute diced onion in melted butter until tender. Add tomatoes, salt, pepper, baking soda and dried thyme. Bring to a boil then turn heat down to simmer uncovered for approximately 15 minutes or until slightly thickened. Transfer the tomato mixture to a food processor and puree until smooth; strain the liquid discarding the solids and return mixture to the saucepan. Add the fresh juice and cream; bring to a simmer stirring constantly and serve.
1/2 cup onion, diced
1/2 cup unsalted butter
2 - (14-1/2) ounce cans diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried Thyme
1 cup fresh orange juice
1/2 cup heavy cream
In a large saucepan saute the diced onion in melted butter until tender. Add tomatoes, salt, pepper, baking soda and dried thyme. Bring to a boil then turn heat down to simmer uncovered for approximately 15 minutes or until slightly thickened.
Transfer the tomato mixture to a food processor and puree until smooth; strain the soup discarding the solids and return mixture to the saucepan. Add the fresh orange juice and cream; bring to a simmer stirring constantly and serve this delightful creation.