Sweet Potato Soup
Sweet Potato Soup
Healthy, Delicious and Nutritious.
Equipment
- 1 Dutch oven or soup pot
- 1 Blender or immersion blender
Ingredients
- 1 tsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 cups sweet potatoes cooked/baked. Taken out of the skins. Or leftover yams from holiday dinner.
- 3 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp curry
- 2 cups vegetable broth
- 1 cup plant milk
- 1 cup water if needed for desired thickness
Instructions
- Heat oil on medium heat.
- Saute onions and carrots for about three minutes.
- Add garlic and ginger. Saute for another two minutes.
- Add potatoes. Mash and stir in.
- Add seasonings. If using yams, they may already have cinnamon. If not, add cinnamon if desired.
- Add liquids and mix in.
- Bring to a soft boil for five minutes, then turn down to simmer.
- Simmer for 15 minutes.
- Blend. Add water if needed.
Notes
This recipe is different from the Lisa Dahl recipe which has cauliflower and lentils.
This soup is great for your left overs sweet potatoes, and is the star of the meal instead of the side.
As always, season to taste!
