Thai Sweet Potato and Carrot Soup - KindSoups

 Thai Sweet Potato and Carrot Soup - KindSoups 

Led by Denise Schleckser 1/30/2021

Very mildly spicy even with less coconut milk than in the recipe, light taste of peanuts.  Rich enough to be a meal with a salad or other side.  It helps to try to dissolve the PB in heated broth.  An immersion blender changes the soup to a smooth thick soup.  

INGREDIENTS: 

3 T  canola oil 

6 cups chopped yellow onion (about 6 medium onions)

6 cloves garlic, minced

3 T minced fresh ginger ( would grate - ended up with bits of ginger) 

6 tablespoons red curry paste

6 cups (48 oz.) low-sodium chicken or vegetable broth

3 cans (approx. 14 oz.) coconut milk (used 2 cans lite coconut milk)

3/4 cup almond butter or peanut butter (used peanut butter) 

9 cups diced peeled carrots (approx. 3 lbs)

9 cups diced peeled sweet potatoes (approx. 3 lbs)

1-1/2 teaspoons salt, plus more to taste  (used 1.5 tsp)

Freshly ground black pepper  (generous grind, several rounds around the soup)

Up to ¼ teaspoon cayenne pepper (optional, if you like spice)  (didn't use but would add to it, I think)

Toppings: Minced fresh cilantro, Fresh lime juice

 DIRECTIONS: 

1. In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent. Stir in the curry paste.
2. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining broth. Stir until combined.
3. Bring the soup to a low boil over medium-high heat and reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
4. Using an immersion blender, blend until soup is smooth. If you don’t have an immersion blender, you can process the soup in batches in a regular blender or food processor. If soup is too thick, thin with water or broth.
5. Taste, and season with salt and black pepper. If you like more spice, add a pinch of cayenne pepper, and blend again. Ladle the soup into bowls and top with minced cilantro and a squeeze of lime juice.

Yield: 12 servings

Air Fryer Egg Rolls

 https://blog.myfitnesspal.com/air-fryer-egg-rolls/

These were easy to do, and browned nicely in the air fryer.  We omitted the turkey, so there was only enough for 4 rolls.  I might try vegetarian crumbles next time around! 

Air Fryer Egg Rolls

Ingredients

• 1 tablespoon toasted sesame oil
• 2 medium garlic cloves, minced
• 2 cups (170g) green cabbage, shredded
• 1 small carrot, shredded
• 1/4 cup (20g) green onions, chopped
• 8 ounces (227g) ground turkey (93% lean)
• 1 tablespoon reduced-sodium soy sauce
• 1/4 teaspoon white or black pepper
• 8 (24-gram) egg roll wrappers

Directions

Heat a medium non-stick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add cabbage and carrot, saute 2 minutes. Add the green onions and turkey, and saute until turkey is cooked through, 3–4 minutes. Remove from heat; stir in soy sauce and pepper.

Place an egg roll wrapper on a dry work surface with the corners set vertically (pointing up and down like a diamond shape). Moisten all edges of the wrapper with water. Spoon about 1/4 cup of filling horizontally across the center of the wrapper. Fold in the left and right corners of the wrapper, and roll up. Repeat with remaining wrappers and filling.

Preheat the air fryer, if necessary, to 400°F (200ºC). Coat an air fryer basket with cooking spray. Arrange 4 egg rolls in a basket in a single layer, and coat lightly with cooking spray. Air-fry until browned and crisp, 7–8 minutes, turning over after 4 minutes. Repeat with remaining egg rolls.

Serves: 8 | Serving Size: 1 egg roll

Nutrition (per serving): Calories: 144; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 25mg; Sodium: 277mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 3g; Protein 9g

Nutrition Bonus: Potassium: 128mg; Iron: 7%; Vitamin A: 30%; Vitamin C: 14%; Calcium: 8%

Cranberry pear crisp

From Canyon Ranch Nourish  - indulgently healthy cuisine by Scott Uehlein and Canyon Ranch

I had fresh cranberries left over from Thanksgiving and searched for a recipe that didn't require a cup of sugar to use them.  The nutmeg and cinnamon are flavorful, and if you can shave fresh nutmeg, it is so much more fragrant and tasty than out of a jar.  This is tart and refreshing and can be eaten cold or warm.  The original recipe suggests that it can be topped with yogurt as a quick breakfast.

Definitely a keeper, and it's even better with each day. I'd like even a little more topping than recommended.   

INGREDIENTS:

3 cups peeled, cored and diced pears (I used 2 pears and 1 apple, making it a little sweeter)

1/2 cup dried cranberries (used 1 cup fresh, cut in quarters)

2 Tbsp evaporated cane juice

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

TOPPING:

1 Tbsp unsalted butter, softened

1/4 cup whole wheat flour

1 Tbsp firmly packed light brown sugar

1 Tbsp canola oil

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1.5 tsp honey

1/2 cup steel cut oats (consider other oats)

DIRECTIONS:

1. Preheat oven to 400.  Lightly coat six 4-oz ceramic ramekins with canola oil spray

2. Mix together the pears, cranberries, cane juice, nutmeg, and cinnamon in a large bowl until well combined.

3. Mix together the butter, flour, brown sugar, canola oil, nutmeg, cinnamon, honey and oats in a small bowl.

4. Fill each ramekin with 1/2 cup pear mixture, then sprinkle with 2 Tbsp topping.

5. Bake for 8-10 minutes, or until  light golden brown.  Serve warm.  

From Forks over Knives  https://www.forksoverknives.com/recipes/vegan-soups-stews/thai-spring-noodle-soup/?

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Thai Vegetable Noodle Soup 

(548)

• PREP-TIME: 20 MINUTES / READY IN: 25 MINUTES
• MAKES 6 CUPS
• PRINT/SAVE RECIPE

  This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.

  By Darshana Thacker, Feb 20, 2020

  ADD TO MEAL PLANNER

2.4K

INGREDIENTS

• ½ cup thinly sliced scallions (green onions)
• 2 tablespoons Thai Spice Blend
• 4 cups low-sodium vegetable stock or water
• 1 cup 1-inch pieces green beans
• 1 cup thinly sliced carrots
• 4 oz. dry brown rice noodles
• 1 cup snow peas, trimmed and halved crosswise
• 1 cup 1-inch broccoli and/or cauliflower florets
• 1 baby bok choy, cut into 1-inch pieces
• 1 cup unsweetened, unflavored plant milk
• 3 tablespoons lime juice
• ⅛ teaspoon sea salt
• 4 to 6 fresh basil leaves, torn into pieces

INSTRUCTIONS

1. In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

THAI SPICE BLEND:Try adding it to a vegetable stir-fry and top with fresh cilantro; sprinkle it over a salad of chopped green papaya and bean sprouts; use it to season steamed vegetables and jasmine rice; or make a quick peanut sauce by mixing with peanut butter, tamari, vinegar, and water. By Darshana Thacker, Feb 14, 2020

294

INGREDIENTS

• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon ground ginger
• 1 tablespoon paprika
• 1 tablespoon dried basil
• 2 teaspoons dried lemon zest
• 2 teaspoons dried lemongrass or lemon zest
• ½ teaspoon ground coriander
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon ground white or black pepper

INSTRUCTIONS

1. In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.