Allied Old English, Inc. :: Sorrell Ridge Recipes

Sorrell Ridge Carrot Soup

Prep. Time: 30 mins. (aprox.)

Cook Time: 1 1/2 Hours

Makes 10 to 12 servings.

4 bunches of carrots, peeled and sliced (about 4 pounds)
1 large yam, peeled and diced
1-1 lb. 14 oz. can chicken broth
4 cups of water
3 stalks of celery, strings removed and diced
1 medium onion, diced
2 medium tart apples, peeled, cored and diced
2 teaspoons crushed garlic
1 teaspoon salt, to taste
1-10 oz. jar Sorrell Ridge Peach
3 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons apple vinegar

1. In a large soup kettle or Dutch Oven large enough to handle all the soup, saute the garlic and the onions in the oil until soft. Now add all the veggies and apples and 1/4 cup of the water and continue to cook on a low heat for a couple of minutes, while stirring.

2. Now add your broth and remaining water, your Sorrell Ridge, salt and cumin and bring to a low boil. Reduced to a simmer and simmer uncovered for 1 1/2 hours. Now add your two tablespoons of apple vinegar. Let your soup cool a bit before you puree.

3. Puree the soup in batches until it is very smooth and then reheat to serve. You may prepare this the day before a large dinner party.

The information above is provided by the manufacturer of Sorrell Ridge® brand spreadable fruit products, free of charge, to consumers via this website for use in personal, not-for-profit food preparation. The recipe itself remains the property of Allied Old English, Inc. and may not be reproduced, distributed or otherwise used commercially without the owner's express written consent.

Photographs that accompany recipes in this section are included for presentational purposes only. The dishes you prepare in your own kitchen may differ in appearance from the images provided on this site.

Sorrell Ridge® Cooking Without Refined Sugar, a collection of recipes by Sherry Ross, is also available in non-electronic format as a traditional, spiral-bound recipe book. Copies may be purchased from our main switchboard at (732) 636-2060 (subject to availability).