Long, cold, hard Canadian winters are the precise combination that ensure soup cravings are a plenty.
I made this healthy, hearty, and extremely flavourful, creamy sweet potato soup the other day. Complete yum, even after the few modifications I decided to make.
INGREDIENTS
2 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
4 cups peeled sweet potatoes
1 tsp chopped fresh ginger
3-4 tsp mixed indian spices (2 parts cumin, 2 parts yellow curry powder...and a dash of misc. unlabeled brown spice worked for me...garam masala perhaps?)
4 cups vegetarian chicken broth (I use mocktastic chicken soup flavouring whenever possible...it's a fail safe chicken broth alternative, if you can find it.)
1/2 cup light coconut milk
fresh ground pepper
2 tsp lemon juice
DIRECTIONS
Heat up the olive oil in a medium-large pot at medium heat.
Throw in the onions and saute for a few minutes until they soften and brown up a bt.
Add all the carrots and sweet potatoes to the onions and saute for a few minutes more.
Mix the ginger, indian spices, and warm everything together for a minute.
Pour the vegetarian chicken broth into the pot along with the coconut milk and bring it all to a boil.
Cover the pot, while turning the heat down to low, and simmer for 15-20 minutes, or until the vegetables are very soft.
Puree the soup with whatever you've got (I use our blender, carefully, hot soup people!) until smooth.
Stir in the lemon juice, and season to taste.
A lunch time left-over serving of this beta carotene spicy goodness is about to be served :)
