My neighbor Mary gave me a copy of a magazine page with a recipe for a Thai-style pumpkin soup that she loves. This recipe is on the same page, and while I haven't yet made the pumpkin soup, I've made this one a number of times (including for dinner club when I made the butternut squash lasagna). I made it again today for my dear friend Doris who is having her wisdom teeth taken out tomorrow. I'm not sure what the magazine this is from, but it credits Anne Graziano of Buffalo, NY, for this recipe - so thanks Anne!
Ingredients:
2 1/2 cups coarsely chopped onion
1 cup chopped carrots (I use baby carrots and cut them in half)
1 T olive oil
1/4 t salt
1/4 t pepper
5 plum tomatoes (about 1 pound), halved
3 garlic cloves, chopped
4 cups veggie broth (a 32 ounce box)
1 cup cubed baking potato
1 t dried oregano
1 t dried basil
1 28-ounce can whole tomatoes, undrained and chopped
1. Preheat oven to 425.
2. Combine onion, carrots, olive oil, salt, pepper, plum tomatoes, and garlic in a jelly roll pan; toss to coat. Bake at 425 for 30 minutes or until veggies are tender.
3. Combine broth and remaining ingredients in a large dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
4. Add the roasted veggies to the potato mixture. Use immersion blender to blend until smooth.
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