Golden Root Soup Recipe
- 1 tablespoon O Organics Salted Sweet Cream Butter
- 1 large onion
- 4 large carrots
- 2 medium Yellow Finn or Yukon Gold potatoes
- 2 turnips
- 3 1/2 cups O Organics Chicken or Vegetable Broth
- 1 teaspoon finely shredded orange peel
- 2 tablespoons dry sherry (optional)
- 1 tablespoon chopped fresh cilantro
- Salt and white pepper
- Lucerne® Nonfat Plain Yogurt (optional)
- Finely shredded orange peel (optional)
- In a 2 to 3 quart pan, melt butter over medium-high heat. Add onion; cook, stirring often, until golden, about 10 minutes.
- Meanwhile, peel carrots, potatoes, and turnips. Thickly slice carrots crosswise. Cut potatoes and turnips into 1/2 inch cubes.
- Add broth, carrots, potatoes, turnips, and 1 tsp. of the orange peel to onion. Bring to a boil, cover, and simmer over low heat until vegetables are tender when pierced, 20 to 25 minutes.
- Puree mixture in a blender or food processor, a portion at a time. (If making ahead, cool, cover, and chill up to 1 day.) Return soup to pan; reheat over medium heat until hot. Stir in sherry, if using, and cilantro. Add salt and pepper to taste. Pour into bowls. If desired, garnish with a dollop of yogurt and a few shreds of orange peel.
