Carrot Soup

Last night I tried another new recipe experiment.
This one was a carrot soup, and it was very tasty.

http://farm4.staticflickr.com/3159/2766420644_e658cedebb_z.jpg?zz=1

2 lbs of carrots, washed and chopped in 1" pieces
1 medium orange sweet potato, peeled and diced.
1/2 - 1 cup pumpkin chopped
2 onions chopped
3 cloves garlic
2 onions chopped
4 cups chicken or vegetable broth
1-2 tsp ginger
1-2 tsp cinnamon
2-4 tsp black pepper

Saute onions in 1-2 tsp olive oil.  

Add all ingredients to a large pot and bring to a boil. Simmer until carrots are tender.

Puree in a blender and simmer for 5 to 10 minutes to let the flavors blend. 

My husband said that the flavor of the pumpkin comes through and adds to the flavor of the soup.

Broccoli Romanesco Soup

Last night I tried a new recipe experiment.  It came out delicious.  It is a keeper.

http://upload.wikimedia.org/wikipedia/commons/9/93/Romanesco_Broccoli.jpg

2 heads Broccoli Romanesco
1 cup or one medium white sweet potato diced
4 cups chicken broth
3 cloves garlic, diced
2-4 tsp black pepper, depending on taste
1-2 tsp oregano
1-2 tsp thyme
1 cup onions, diced
1-2 tsp olive oil

Saute the onions in olive oil.  

Clean and chop Broccoli Romanesco in to 2" pieces.  

Add all ingredients to a large pot and bring to a boil, then simmer 15 to 20 minutes until the Broccoli Romanesco is tender. 

Puree in blender and and simmer on stove for about 5 to 10 more minutes to let the flavors blend. 

Serve with shredded or shaved Parmessan cheese.

I plan to try this using cauliflower next.  It was delicious and tasted great reheated for lunch the next day.