The Ginger Infused Soup I Make Every Fall 🍁🍂 Healthy & Delicious! скачать в хорошем качестве

The Ginger Infused Soup I Make Every Fall 🍁🍂 Healthy & Delicious!

This cream soup is full of flavors and all-over health. It has simple seasonal ingredients, and it is easy to prepare. 🌱You can serve it vegetarian - style or sprinkled with bacon bits🥓. 🥪 It certainly would go well with your favorite sandwich. 🇬🇧The amounts below yield about 8 cups / 2 L of soup.  🇭🇺 Az alábbi mennyiségek körülbelül 8 csésze / 2 liter levest eredményeznek. 🇪🇸 Las cantidades a continuación rinden alrededor de 8 tazas / 2 L de sopa. Ingredients / Hozzávalók / Ingredientes: 1 large sweet potato / 1 nagy édesburgonya / 1 camote grande 1 whole garlic / 1 egész fej fokhagyma / 1 ajo entero 2 large carrots / 2 nagy sárgarépa / 2 zanahorias grandes 1 large potato / 1 nagy krumpli / 1 patata grande 1 shallot / 1 mogyoróhagyma / 1 chalota 1 large tablespoon shredded ginger / 1 nagy evőkanál reszelt gyömbér / 1 cucharada grande de jengibre rallado 4 tablespoons unsalted butter / 4 evőkanál vaj / 4 cucharadas de mantequilla sin sal 3 tablespoons extra virgin olive oil (EVOO) / 3 evőkanál extra szűz olívaolaj / 3 cucharadas de aceite de oliva virgen extra 1/2 teaspoon curry powder / 1/2 teáskanál curry fűszerkeverék/ 1/2 cucharadita de curry en polvo 2 quarts / liters vegetable broth / zöldség alaplé / caldo de verduras (May need less /  Lehet kevesebb is elég lesz / Puede necesitar menos). Salt & pepper / Só és bors / Sal y pimienta 3 sprigs of thyme / 3 szál friss kakukkfű / 3 ramitas de tomillo 3/4 cup / 180 ml cream / tejszín / nata (crema) Croutons, bacon bits & chives for garnish / Kruton, szalonna darabok és metélőhagyma díszítéshez / Picatostes, trocitos de tocino y cebollino para decorar. ■Heat the oven to 425F / 220C. ■Peel the sweet potato and chop it into cubes. Spread them out on a baking sheet, season with salt, and coat them with 2 tablespoons of EVOO. ■Cut the very end off of the garlic (but try to keep the head together). Sprinkle a little EVOO on it and place it between the sweet potato cubes with the cut side down. Roast them for 20-30 minutes or until they start to change color. ■Peel the carrots, the potato, and the shallot and cut them into small pieces. ■Peel and shred the fresh ginger (about a heaping tablespoon shredded). ■On medium heat, melt 2 tablespoons of butter with the remaining EVOO (to prevent the butter from burning) and fry the ginger for a few minutes. ■Add the carrots & shallot and keep frying them. Sprinkle it with the curry powder. ■Add the potato cubes and coat with the curry flavored mixture. ■Season with salt & pepper. ■Squeeze the roasted garlic cloves out of the skin and add them to the mixture along with the roasted sweet potatoes. ■Pour in enough broth to cover the vegetables. Cover, reduce the heat, and simmer until the veggies are a bit overcooked or mushy.  ☝️Don't forget to stir it a few times! ■When the veggies are done, press them through a sieve or puree them in a blender (☝️but still run in through a sieve afterward). ■Rinse your pot and add the puree back in while heating it up slowly. ■Start adding the remaining vegetable broth until you reach the desired consistency. 🤷‍♀️Some like it thicker, others thinner, but make sure to leave room for the cream! ■Drop in 3 sprigs of fresh thyme and let the soup simmer on low for 10-15 minutes. Mix in the cream and turn off the heat. ☝️Tip: Feel free to adjust the amount of the cream to your liking. ■Taste and season with more salt and/or pepper if needed. ■Finally, melt the remaining butter in the soup for extra silkiness. 🥣Serve with croutons and garnish with chives and bacon bits (optional). Enjoy! 🇬🇧 Jó étvágyat! 🇭🇺 Buen provecho!🇪🇸