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Ginger Carrot Soup by Jean Carper
Soup American

Ginger Carrot Soup by Jean Carper

3.9

Prep
Cook
Total

Instructions

  1. 1 In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

By USA WEEKEND columnist Jean Carper

Cream of Pumpkin Soup
Soup American

Cream of Pumpkin Soup

4.3

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine 3 tablespoons softened butter, brown sugar, and ¼ teaspoon cinnamon in a small bowl; spread over 1 side each bread slice. Place bread slices, buttered-sides up, on a baking sheet.
  3. 3 Bake in the preheated oven until bread is crisp and topping is bubbly, 8 to 10 minutes. Cut each bread slice into 8 small triangles or squares. Set croutons aside.
  4. 4 Melt 2 tablespoons butter in a medium saucepan. Add onion; cook until tender. Stir in 1 can broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  5. 5 Fill blender or the bowl of a food processor halfway with broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining broth mixture.
  6. 6 Stir remaining 1 can broth, pumpkin purée, salt, ¼ teaspoon cinnamon, ginger, and black pepper into puréed broth mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
  7. 7 Stir in cream and heat through; do not boil. Divide soup among serving bowls; top with croutons.

By Thomas

Quick and Easy Sweet Potato Soup
Soup American

Quick and Easy Sweet Potato Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
  2. 2 Puree the sweet potatoes with the broth using an immersion blender until smooth.
  3. 3 Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
  4. 4 Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
  5. 5 Ladle soup into bowls; garnish with toasted pecans.

By Ann

Curried Sweet Potato Soup
Soup American

Curried Sweet Potato Soup

4.5

Prep
20 min
Cook
440 min
Total
460 min

Instructions

  1. 1 Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
  2. 2 Cook on Low for 7 hours.
  3. 3 Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
  4. 4 Cook on High for 20 minutes.

By Food Eater

Butternut Shrimp Soup with Sherry
Soup American

Butternut Shrimp Soup with Sherry

4.3

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
  2. 2 Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
  3. 3 Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

By namaste2uom

Roasted Acorn Squash Soup
Soup American

Roasted Acorn Squash Soup

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange squash, cut-side down, in a baking dish; add enough water to cover bottom of the dish.
  3. 3 Bake squash in the preheated oven until easily pierced with a fork, about 45 minutes. Remove from the oven; cool until easily handled. Scoop flesh into a bowl and set aside.
  4. 4 Melt butter in a large pot over medium-high heat. Add onion, carrot, and garlic; stir until onions soften, 5 to 7 minutes. Add stock and squash; simmer for 20 minutes.
  5. 5 Transfer mixture to a blender in batches and purée until smooth. Return to pot.
  6. 6 Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water, if desired.

By FutureChefShay

Double-Butternut Squash Soup
Soup American

Double-Butternut Squash Soup

3.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
  2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
  3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Pumpkin Soup
Soup American

Pumpkin Soup

4.6

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
  2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
  3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
  4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
  5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Vegetarian Lentil Soup
Soup American

Vegetarian Lentil Soup

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
  2. 2 Puree soup with an immersion blender or food processor until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

By ALMA-LOU

Roasted and Curried Butternut Squash Soup
Soup American

Roasted and Curried Butternut Squash Soup

4.2

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince

Roasted Acorn Squash and Crawfish Bisque
Soup American

Roasted Acorn Squash and Crawfish Bisque

4.7

Prep
40 min
Cook
140 min
Total
180 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
  3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
  4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
  5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Creamy Butternut Squash With Cinnamon Soup
Soup American

Creamy Butternut Squash With Cinnamon Soup

4.4

Prep
Cook
Total

Instructions

  1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. 2 Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. 4 Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Cindy's Snappy Sensational Superfood Soup
Soup American

Cindy's Snappy Sensational Superfood Soup

3.9

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
  2. 2 In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
  3. 3 Cover the cooker, and cook on High for 8 hours.

By CJ

Spicy Tortilla Bean Soup
Soup Mexican

Spicy Tortilla Bean Soup

4.8

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
  2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Harira
Soup African

Harira

4.6

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
  2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
  3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali

Vegan Butternut Squash Soup
Soup American

Vegan Butternut Squash Soup

5.0

Prep
45 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
  2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
  3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Creamy Mulligatawny Soup
Soup Indian

Creamy Mulligatawny Soup

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Moroccan Harira Soup
Soup African

Moroccan Harira Soup

5.0

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
  3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
  4. 4 Add tomato paste and cook and stir for about 1 minute.
  5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
  6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
  8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
  9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
  10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
  11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Djente di Kacho (Dog's Teeth Coconut Candy)
Dessert Caribbean

Djente di Kacho (Dog's Teeth Coconut Candy)

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Chop the coconut meat into pieces about 1/2 inch square.
  2. 2 Place water in a saucepan, and bring to a boil over medium-high heat. Stir in cinnamon and sugar until dissolved. Boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. Add the lime juice, and turn off heat.
  3. 3 Place spoonfuls of sugared coconut mixture into small paper cups. Cool in cups until hardened.

By Linda

Tembleque Puerto Rican Coconut Pudding
Dessert Caribbean

Tembleque Puerto Rican Coconut Pudding

4.8

Prep
10 min
Cook
5 min
Total
195 min

Instructions

  1. 1 Stir together coconut milk, sugar, and salt in a saucepan. Spoon 3 to 4 tablespoons coconut milk mixture into a small bowl and stir in cornstarch until dissolved; pour into the saucepan. Bring mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
  2. 2 Pour into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
  3. 3 Run a thin knife around the edges of each mold; invert onto serving plates. Garnish tops with cinnamon.

By Joanne Guzman

Puerto Rican Breakfast Custard
Breakfast Caribbean

Puerto Rican Breakfast Custard

4.7

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Whisk sugar, cornstarch, salt, and cinnamon together in a large saucepan; stir in milk until evenly blended. Heat over medium-high heat; cook and whisk until reaches a thick consistency, 25 to 30 minutes, making sure to continually whisk while custard cooks to avoid burning or clumping. The custard will thicken as it cools. Divide between bowls.

By Lu

Horchata de Arroz (Rice Drink)
Drink Caribbean

Horchata de Arroz (Rice Drink)

4.4

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
  2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
  3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook

Coquito Balls (Caribbean-Style Rum Balls)
Dessert Caribbean

Coquito Balls (Caribbean-Style Rum Balls)

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
  2. 2 Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
  3. 3 Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
  4. 4 Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
  5. 5 Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

By fabeveryday

Tembleque
Dessert Caribbean

Tembleque

3.0

Prep
15 min
Cook
13 min
Total
163 min

Instructions

  1. 1 Combine coconut milk, sugar, vanilla extract, and salt in a saucepan. Bring to a boil and cook for 6 minutes, stirring occasionally.
  2. 2 Combine cornstarch and water in a bowl. Whisk until mixture has a uniform consistency.
  3. 3 Pour cornstarch-water mixture into the saucepan and whisk until mixture thickens into a pudding, about 2 minutes. Remove from heat and strain the mixture into a bowl.
  4. 4 Pour the strained mixture into a mold, pan, or individual serving glasses. Smooth out the surface and allow to cool about 15 minutes. Refrigerate for at least 2 hours. Sprinkle with ground cinnamon before serving.

By Allrecipes Member

Mango Plantain Pie
Dessert Caribbean

Mango Plantain Pie

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place plantains in a pot with water to cover. Bring to a boil; cook until tender, about 15 minutes. Drain, transfer to a bowl, and mash until smooth. Add 1/2 cup white sugar, vanilla extract, cinnamon, and red food coloring.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Flour a pie plate; line the plate with the pie crust.
  3. 3 Pour the plantain mixture into the pie crust. Arrange sliced mangos on top and sprinkle with a pinch of sugar.
  4. 4 Bake in the preheated oven until mostly firm, about 30 minutes.

By Silver Buffalo