Carrot Habanero Soup

Carrot Habanero Soup
Photo by Randy Mayor

Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 cup chopped peeled sweet potato
  • 1 cup thinly sliced leek (about 1 large)
  • ½ teaspoon ground coriander
  • 1 tablespoon minced peeled fresh ginger
  • 1 pound carrots, chopped
  • + 9 more ingredients
    • 3 ½ cups water
    • ¼ cup dry white wine
    • ¼ cup fresh orange juice
    • 1 garlic clove, minced
    • ½ cup chopped onion
    • 1 whole habanero pepper
    • Chopped fresh cilantro leaves (optional)
    • 5 tablespoons plain low-fat yogurt
    • 1 tablespoon honey

Heat oil in a Dutch oven over medium-high heat. Add leek, onion, and carrots; sauté 7 minutes or until tender. Pierce habanero several times with a knife. Add habanero, ginger, and garlic to pan; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Add water and sweet potato; bring...

View full recipe at My Recipes

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