SWEET POTATO-CARROT SOUP
Makes 4 servings
Roasting brings out the sweetness in the potatoes and carrots, enhancing the flavor of this thick puree. Each special garnish gives the soup a different personality
Cutting the vegetables and apple to different sizes lets them roast to the proper point at the same time.
FOOD FACT---Shallots, like garlic and onions, add heart-protecting sulfur compounds to dishes.
1 tablespoon canola oil
1 1/4 pounds Beauregard, Garnet; or jewel yam, cut in 2 "pieces
1 large carrot, cut in 1"pieces
I Fuji apple, peeled, cored, and cut into 8 pieces
1 tablespoon unsalted butter or canola oil
1 shallot, chopped
3 cups fat-free, reduced-sodium chicken broth
Salt and freshly ground black pepper
1. Preheat the oven to 400°F. Rub the oil over the yam, carrot, and apple to coat them. Spread them in 1 layer on a baking sheet and roast for 30 minutes. When cool enough to handle, lift the peels off the sweet potato piece
2. Heat the butter in a large, heavy saucepan over medium-high heat. Sauté the shallot until soft, 5 minutes. Add the roasted vegetables, apple, and broth. When the liquid boils, reduce the heat, cover, and simmer until the carrot is soft, 20 minutes.
3. Puree the soup in a blender. Season it to taste with salt and pepper. Lad] into 4 deep soup bowls, garnish as preferred, and serve.
GGarnish each serving with 1 tablespoon, choosing from: Cranberries -Homemade or canned chunky relish, adds tangy contrast Sautéed sliced mushrooms-Bring out the root vegetables' earthy flavor, Flaked hot smoked salmon -Also called kippered salmon (page 17); adds richness.
ASPARAGUS, RED PEPPER, AND CURRIED TOFUbr>
The mild curry powder I like best is sold in Chinese and Southeast Asian food markets. It has a lovely combination of gentle heat and sweet spices like fennel coriander, and cinnamon. It is particularly suited to this stir-fry where chew pan-crisped tofu drinks up the golden sauce. Served over rice noodles, this dish is reminiscent of Shanghai Noodles. It can also be served over brown rice.
FOOD FACT---Asparagus are the richest source of glutathione, a powerful antioxidant, which protects the body's cells from free radical damage that can lead to cancer.
1 tablespoon cornstarch
2 teaspoons curry powder
1 teaspoon sugar
11 tablespoon dry sherry
1 tablespoon reduced-sodium soy sauce
3/4 cup fat-free, reduced-sodium chicken brothbr> 1 tablespoon peanut oil
2 teaspoons grated or finely chopped ginger
1 large clove garlic, finely chopped
1 medium red onion, diced
8 asparagus, cut in 1" pieces
1 red bell pepper, seeded and diced
3 tofu steaks, cut in I" cubes and pan crisped (page 22), or 1 pound firm tofu, pressed and cubed (page 22)
1. In a measuring cup, combine the cornstarch, curry powder, and sugar. Mix in the sherry, soy sauce, and broth, leaving the spoon in the cup. Set aside.
2. Heat the oil in a wok over the highest possible heat. Add the ginger and garlic and stir-fry until fragrant, 30 seconds. Add the onion, asparagus, and pepper, and stir-fry until they are brightly colored, 1 minute. Add the tofu.
3. Stir the seasoning sauce and pour it into the wok. Stir-fry until the sauce boils and thickens, 2 to 3 minutes.
Makes 4 servings