Fall is here- Make Soup!!

by 2 October 10, 2015

Spicy Carrot, Tomato, Sausage & Cilantro Soup, that is. Whoa.... that is quite the recipe name, but this soup does not disappoint and can be customized a million different ways depending on what you have on hand or what's in season. In my latest iteration I swapped out the carrots and sweet potatoes for butternut squash and used a more mild pork sausage in place of a spicier one (you can always up the heat with more red pepper flake). I made chicken stock from a stewing hen and used dried chickpeas instead of canned (see chickpea recipe below). This soup is a great option for utilizing some of your pork and chicken Fall Bulk Shares. As mentioned you could make stock from a stewing hen and reserve the meat for another night, or use the Bone Broth Packs included in the share to make your broth. Either sausage (hot or sweet) from the share would work well here and if you cook up some dried chickpeas you'll have the bean broth all ready to go for another recipe (maybe with that extra chicken)! Cooking (and eating) like this makes the most of the Fall Bulk Share and allows a little meat to go a long way. This was our intention when we offered the Fall Bulk Shares- helping you eat substantially throughout the fall and winter when fresh pastured raised meat is not as readily available. You continue to have access to healthy, nutritious meat while we allow our pastures to rest and renew for the coming spring. Enjoy!  

Spicy Carrot, Tomato, Sausage & Cilantro Soup

Servings: 8-10


  • 1 tablespoon olive oil
  • 1 medium red onion, finely chopped (1 cup)
  • 8 ounces pork sausage (mild or hot)
  • 14 ounces carrots, peeled and cut into small chunks
  • 14 ounces sweet potatoes, peeled and cut into very small chunks
  • 3 ribs celery, trimmed and cut into small chunks
  • 1/2 to 1 teaspoon crushed red pepper flakes (or more to taste)
  • 1 teaspoon cumin seed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon smoked (or regular) paprika
  • 2 cups chopped fresh tomatoes
  • 1 quart no-salt-added chicken broth
  • 3 tablespoons or 4 tablespoons chopped fresh cilantro
  • 14 ounces canned no-salt-added chickpeas, drained (or equal amount dried & cooked chickpeas/recipe here)
  • Freshly squeezed juice of 1 lime (1 or 2 tablespoons)
  • Kosher salt
  • Freshly ground black pepper


  1. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium heat. Add the onion and sausage, breaking the sausage into pieces as you drop it in. Cook for 5 minutes, stirring occasionally, then add the carrots, sweet potatoes and celery and cook for 10 minutes, stirring occasionally.
  2. Add the crushed red pepper flakes (to taste), cumin seed, ground coriander, ground turmeric and smoked paprika; cook for 2 minutes, then stir in the tomatoes and the broth. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 20 minutes or until the vegetables are just tender.
  3. Transfer about four ladlefuls of the soup to a blender. Add half of the cilantro and half of the chickpeas. Remove the center knob of the blender lid to allow steam to escape and hold a clean kitchen towel over the opening. Puree until smooth, then pour the pureed soup back into the pot, adding the remaining cilantro and chickpeas and half of the lime juice. Stir to combine.
  4. Season with salt and pepper to taste, adding the remaining lime juice as needed.
  5. Serve hot, or cool completely and portion into freezer-safe resealable plastic food storage bags. Freeze flat.



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