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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A sweet potato and carrot soup Ingredients:
3 tablespoons butter or 3 tablespoons oil |
1 1/2 cups onions, chopped |
2 tablespoons gingerroot, minced |
1 1/2 tablespoons garlic, minced |
4 teaspoons madras curry powder |
1 teaspoon chili powder |
2 teaspoons paprika |
4 cups sweet potatoes, chopped |
1 1/2 cups carrots, chopped |
1 cup red bell pepper, chopped |
6 cups vegetable stock or 6 cups chicken stock |
1 tablespoon brown sugar (optional) |
salt and pepper |
Directions:
1. In a large soup pot, sautee the onions, ginger, garlic, curry powder, chili powder, and paprika in the butter until the onions are translucent.
2. Add the remaining vegetables and toss to coat and cook about 10 minutes.
3. Add stock and cook until everything is soft.
4. Take the pot off the flame and puree either using an immersion blender or in batches using a standing blender.
5. Taste and correct the seasoning with brown sugar, salt and pepper.
6. Note: This may take more stock to thin to desired consistency, so have some handy. My sweet potatoes were not very sweet, so I added the brown sugar.
7. For Vegetarian do not use the chicken broth.
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