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Friday, 11 October 2013 14:36

Sweet Potato Soup

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  • Ingredients:
    1 large sweet potato, peeled and cubed
    3 medium russet potatoes, cubed
    3 medium carrots (about 1-1/2 cups), chopped
    1 medium onion, diced
    3 stalks celery, chopped
    1 large garlic clove (or 3 normal size), peeled and minced
    2 tbsp. fresh thyme
    2 tbsp. curry powder
    1 tbsp. turmeric powder
    1 tsp. cumin powder
    1 jalapeño, minced
    8 cups water
    Juice of 1/2 lemon
    Salt and pepper to taste
    Optional: sour cream and sriracha
  • Instructions:
    Melt butter in a large stock pot, add chopped carrots, onion and celery, sprinkle a little salt over the veggies and sauté for about five minutes, cover until veggies are soft. Add garlic, thyme and jalapeño. Stir.

    Add water and potatoes. Bring to a simmer and add the remaining spices. Continue to simmer until potatoes are fork tender. Using a blender or using an emulsion blender, blend half the soup. (Blending adds a creamy texture to the soup.) Stir soup and adjust seasoning to your taste. Pour into a bowl and garnish with sour cream and sriracha.
  • Serves: 6-8
  • Cuisine: -Select (optional)-
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Comfort food, Quick & easy, Light fare, One-pot meal, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Serving suggestions: Top with sour cream, sriracha and or chives. Can be served over rice for a hearter meal.
  • Related recipes:
  • Specialty Diets: Vegetarian
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