 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
1/2 cup chopped celery |
2 teaspoons minced peeled fresh ginger |
1/4 teaspoon dried thyme |
1/8 teaspoon saffron threads |
6 cups chopped peeled sweet potato (about 2 pounds) |
1 tablespoon grated orange rind |
7 1/2 cups vegetable broth |
1/8 teaspoon ground red pepper |
2 cups chopped spinach |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and sauté 5 minutes. Add sweet potato and orange rind, and sauté 3 minutes. Add broth and red pepper, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Place half of potato mixture in a blender or food processor, and process until smooth. Pour puréed mixture into a bowl. Repeat procedure with remaining potato mixture. Return puréed mixture to pan. Stir in the spinach, and cook until thoroughly heated.
|
|