Creamy Sweet Potato & Carrot Soup... with a kick!
Creamy Sweet Potato & Carrot Soup... with a kick!
Try this creamy, rich soup chockful of nutrients for a healthy lunch or dinner treat! Simple recipe can be prepared vegetarian and its gluten free too!
Sweet Potato & Carrot Soup... with a kick!
Yield: 8 – 10 servings
Ingredients:
3 tablespoons olive oil
2 medium onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 1/2-inch chunk ginger, peeled and minced
1-pound carrots, 1-inch sliced
1 1/2-pound sweet potato, peeled and cubed (~ 2 medium potatoes)
6 cups vegetable or chicken broth
1 1/2 teaspoons curry powder
1/8 teaspoon cinnamon
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Dash cayenne pepper (optional)
1/3 cup nonfat Greek yogurt
1/4 cup half & half or coconut milk
2 – 3 tablespoons honey
1/2 cup applesauce
Garnish: Greek yogurt and fresh chopped cilantro
Equipment needed:
Cutting board
Chef knife
Measuring spoons
Liquid & dry measuring cups
6-quart soup kettle or pot
Rubber spatula
Emersion blender or standard blender
Soup ladle
If you notice in the picture that every ingredient is healthy! Rich Vitamin A … thickened with vegetables, not added starch. This soup is amazing! I started experimenting with different recipes that used carrots or sweet potatoes and decided to throw them together. Added a bit of fresh ginger to give it just the amount of zest needed to make you want to eat the entire pot! Found myself tasting many times during the final heating process too... Addictive! Made this soup for our local café a month ago and it sold out in a flash... enjoyed by all. So, grab your veggies and let’s make a pot of yum!!!
This recipe is super easy and can be made in under an hour. Begin by chopping the onions, celery, garlic and ginger. To prep the ginger, use a spoon and peel off the outside skin. Then, slice and mince like you would the garlic...pretty simple! Pour the olive oil in the bottom of the soup kettle and place over medium high heat for about 3 minutes. Sauté your prepped veggies for about 5 minutes.
This recipe is all about dovetailing your tasks to create a soup in a short amount of time. While the sautéing is going on... wash the carrots well and slice in 1-inch pieces. No need to peel and waste the nutrients in the skins, just scrub them well with a veggie brush. Peel the sweet potatoes and cut into 1 1/2-inch cubes. Place these into the pot with the sautéed vegetables and give them a stir. Pour in the broth and sprinkle on the seasonings. Add the honey and applesauce for a sweet touch. Give it all a stir and cover. Bring the mixture to a boil and simmer for about 15 – 20 minutes or until carrots and potatoes are fork tender... falling apart when pierced.
Almost finished! Now for the blending and addition of final ingredients. I love my immersion blender! Best investment I have made... under $30 at most discount stores. If you don’t have one, use a regular blender or Vitamix and blend in 3 – 4 cup portions. Remember the mixture is very hot, so don’t fill the blender too full and hold on to the top tightly! If using a hand immersion blender, place the blender into the pot first before starting. Stir the pot using the hand blender keeping it low in the liquid and avoid splattering. Occasionally, check the soup to see if any chunks remain. Blend until smooth, about 3 - 5 minutes. Finally, add half & half or coconut milk, and Greek yogurt... blend or still well.
TASTE it!! Isn’t it super yummy? Adjust the salt and spice if you like... keep tasting... can’t stop, right? Go ahead and ladle up a bowl... Garnish if you like... Enjoy!!