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Rania's Recipes: Roasted Carrot Soup, Pears Cassis

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Oct 14, 2009 7:48 am US/Eastern

Rania's Recipes: Roasted Carrot Soup, Pears Cassis

PITTSBURGH (KDKA) ― Rania Harris cooked up some dishes with a healthy approach to eating in recognition of Breast Cancer Awareness month.

Roasted Carrot Soup
Pears Cassis

Roasted Carrot Soup

Ingredients:

1-1/2 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons (packed) dark brown sugar
8 cups rich chicken broth (more if necessary)
pinch cayenne pepper
1/4 cup crème fraiche, for garnish
snipped fresh chives, for garnish

Directions:

Preheat the oven to 350 degrees. Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar.

Pour 2 cups of the broth into the pan, cover well with aluminum foil, and bake for 2 hours, until the vegetables are very tender.

Transfer the vegetables and the broth to a large soup pot with the remaining 6 cups of broth. Season with salt to taste and cayenne pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.

Puree the soup with an immersion blender until smooth, adding more broth if necessary. Adjust the seasonings and heat through.

Optional:

Serve with a dollop of crème Fraiche and a sprinkling of snipped chives.

Pears Cassis

Ingredients:

4 pears – peeled
4 cloves
1 ¼ cups unsweetened black current juice
Zest of one lemon
1 tablespoon honey
Pinch of nutmeg
Greek yogurt (zero fat is preferable)
Toasted chopped almonds

Directions:

Wash the pears, leaving their stems in tact. Stick a clove in each pear and place them in a small saucepan just large enough to fit them all, stems up. Add the black currant juice, lemon zest, honey and the pinch of nutmeg. Cover the pot and simmer just until the pears are tender.

Remove the pears and place on a plate to cool. Reduce the liquid remaining in the pot until it becomes syrup like in consistency. Pour it over the pears and chill.

Serve with the Greek yogurt and garnish with toasted chopped almonds.

Serves: 4

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