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4.3 from 27 votes

Norene Gilletz's Carrot and Sweet Potato Soup

An Interview with Norene Gilletz, author of The Food Processor Bible, and her recipe for Carrot and Sweet Potato Soup. Vegan, Gluten Free, Pareve.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 10 servings
Calories: 60 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 cloves garlic
  • 1 lice fresh ginger, peeled (about 1 tbsp)
  • 1 large onion, cut in chunks
  • 1-2 talks celery, cut in chunks
  • 1 tablespoon olive oil
  • 1 1/2 pound carrots, cut in chunks (4 cups)
  • 2 medium sweet potatoes
  • 1 medium potato
  • 8 cups water or vegetable broth
  • 2 teaspoons salt (or to taste)
  • freshly ground black pepper to taste
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh dill
  • 1-2 tablespoons fresh lemon juice (or to taste)
  • 1-2 tablespoons honey (or to taste - omit to make soup vegan)
  • Sprigs of fresh dill for garnish (optional)

Instructions

    Cup of Yum
  1. Place the steel blade on your food processor. Drop garlic and ginger through feed tube while machine is running.
  2. Process until minced. (Use mini-bowl and mini-blade if available) Set aside.
  3. Process onion and celery with quick on-off pulses, until coarsely chopped.
  4. Heat oil in large soup pot. Saute onion and celery for 6 or 7 minutes, until tender, stirring occasionally. Add a little water if the vegetables begin to stick.
  5. Process carrots with quick on/off pulses, until coarsely chopped.
  6. Add to soup pot along with reserved garlic and ginger; cook 2 minutes longer.
  7. Coarsely chop potato and sweet potatoes. Add to soup pot along with water or broth, salt and pepper.
  8. Bring to a boil, reduce heat and simmer, partially covered, for about 30 minutes, until vegetables are tender.
  9. Process basil and dill until minced, about 10 seconds. Reserve.
  10. When the vegetables are nice and tender, puree the soup. Because of the quantity, it is easiest to use an immersion blender and puree the soup directly in the pot.
  11. Alternatively, to puree soup in processor, place a strainer over a large bowl or saucepan. Strain soup, reserve cooking liquid. Puree solids on the steel blade attachment until smooth, working in batches if necessary. Stir pureed vegetables into the reserved cooking liquid.
  12. Add minced basil, dill, lemon juice and honey to the soup (I used the immersion blender to blend them into the puree). Season with salt and pepper to taste. Add additional water if the soup is too thick.
  13. Serve hot. Garnish with a sprig of fresh dill, if desired. Keeps 3 days in the refrigerator. Reheats and/or freezes well.

Notes

  • You will also need: Food processor, large soup pot, immersion blender (optional- recommended)

Nutrition Information

Calories 60kcal (3%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 1g (2%) Sodium 527mg (22%) Potassium 284mg (8%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 11445IU (229%) Vitamin C 6.3mg (7%) Calcium 35mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 60

% Daily Value*

Calories 60kcal 3%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 1g 2%
Sodium 527mg 22%
Potassium 284mg 6%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 11445IU 229%
Vitamin C 6.3mg 7%
Calcium 35mg 4%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.