Carrot Sage Soup - Amazing Wellness Magazine | The Vitamin Shoppe

Carrot Sage Soup

From the Story Romancing the Stove Recipe by Andi Phillips. Carrots, a popular aphrodisiac in ancient Greece, are high in vitamin A.
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From the Story Romancing the Stove

Carrot Sage Soup

Recipe by Andi Phillips

Makes 2 servings

Carrots, a popular aphrodisiac in ancient Greece, are high in vitamin A, necessary in regulating the synthesis of the hormone progesterone, known to enhance desire. This soup is highlighted by sweet notes of tangerine and fragrant sage, and topped with a garnish of pine nuts, a rich source of vitamin E. Vitamin E has been called the “king (or queen) of sex vitamins,” and is often taken to combat sexual dysfunction.

Sage Garnish:
1⁄4 cup pine nuts
½ tablespoon tangerine zest
5 large fresh sage leaves
½ cup grated Parmesan cheese
1⁄8 cup evaporated milk

Soup:
2 tablespoons unsalted, organic butter
½ large sweet onion, roughly chopped
4 fresh sage leaves
1 clove garlic, peeled and crushed
½ lb. carrots washed, trimmed, roughly chopped
½ large Granny Smith apple, peeled, cored, and roughly chopped.
1 cup chicken broth
1⁄4 cup fresh squeezed tangerine juice
½ cup plus 2 tablespoons evaporated milk

In a mini-chopper or a blender, combine the pine nuts, tangerine zest, sage leaves, and Parmesan. While the chopper/blender is running, add the evaporated milk in a thin stream to create an emulsion. Set aside for later use.

Melt the butter in a four-quart stock pot. Add the onions. Cook over a low flame, stirring frequently, until they are golden. Add sage leaves, garlic, apple, and carrots. Continue cooking, stirring frequently until the carrots are fork tender. Add the chicken broth and tangerine juice. Simmer over medium heat until the carrots are soft enough to smash with the back of a fork. Use a slotted spoon to transfer the vegetables to a food processor, leaving the liquid in the stock pot. Continue to simmer the liquid until it becomes thickened and syrupy. Meanwhile, make a completely smooth puree of the cooked vegetables in the food processor. While the processor is running, add the evaporated milk in a thin stream. While the processor is still running, add the reduced cooking liquid in a thin stream. Transfer hot soup to serving bowls and garnish with a dollop of the creamy sage topping.

PER SERVING: 533 CAL; 17 G PROT; 34 G FAT (14 G SAT FAT); 42 G CARB; 70 MG CHOL; 616 MG SOD; 5.5 G FIBER; 29 G SUGARS

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