Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 Roasted Squash & Carrot Soup This one I have had and didnt know that it was gluten free.. 1 Tbsp ground coriander 1 Tbsp ground cumin seed ¼ tsp cayenne pepper (optional) ½ Tbsp marjoram 3 large carrots, peeled and cut into chunks ½ medium butternut squash, peeled, seeded and cut into small chunks 2 Tbsp sunflower or safflower oil 1 large onion, diced 3 cloves garlic, crushed 5-6 cups vegetable stock (reserve 1 cup) 1 Tbsp tamari sea salt and pepper to taste Preheat oven to 375 F. Toast spices and marjoram in a hot pan on the stove until they become fragrant. Toss carrots and squash in 1 Tbsp of the sunflower oil, spread evenly on a baking sheet and roast for 30 minutes in preheated oven, until they soften and start to turn golden. Remove from heat. While veggies are roasting, heat remaining oil in a soup pot. Add onions and garlic and cook until soft and translucent. Add toasted spices, stir to coat the onions and cook 2-3 minutes. Add roasted veggies, stir to blend with onion mixture, then add 5 cups of soup stock. Boil, reduce heat and simmer 20 minutes. Remove from heat, blend smooth in a food processor, and then return to stovetop. Add reserved stock if too thick , season with tamari, sea salt and pepper and serve garnished with fresh cilantro. Jenn B Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 Yes I submitted that one her and on the Feral site. It is a huge favorite in our household. Once you puree it to a creamy texture in a Vita Mix, food processor or Blender, it has the most beautiful sunny color. Yummmmm. Judy - jenntinysam Thursday, October 26, 2006 8:15 AM Roasted Squash & Carrot Soup -- Gluten free Roasted Squash & Carrot Soup This one I have had and didnt know that it was gluten free.. 1 Tbsp ground coriander 1 Tbsp ground cumin seed ¼ tsp cayenne pepper (optional) ½ Tbsp marjoram 3 large carrots, peeled and cut into chunks ½ medium butternut squash, peeled, seeded and cut into small chunks 2 Tbsp sunflower or safflower oil 1 large onion, diced 3 cloves garlic, crushed 5-6 cups vegetable stock (reserve 1 cup) 1 Tbsp tamari sea salt and pepper to taste Preheat oven to 375 F. Toast spices and marjoram in a hot pan on the stove until they become fragrant. Toss carrots and squash in 1 Tbsp of the sunflower oil, spread evenly on a baking sheet and roast for 30 minutes in preheated oven, until they soften and start to turn golden. Remove from heat. While veggies are roasting, heat remaining oil in a soup pot. Add onions and garlic and cook until soft and translucent. Add toasted spices, stir to coat the onions and cook 2-3 minutes. Add roasted veggies, stir to blend with onion mixture, then add 5 cups of soup stock. Boil, reduce heat and simmer 20 minutes. Remove from heat, blend smooth in a food processor, and then return to stovetop. Add reserved stock if too thick , season with tamari, sea salt and pepper and serve garnished with fresh cilantro. Jenn B Quote Link to comment Share on other sites More sharing options...
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