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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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Ingredients:
1 whole(s) onion cut into 1-inch pieces |
2 tablespoon(s) olive oil |
1 teaspoon(s) salt |
4 whole(s) celery stalks cut into 1-inch pieces |
6 whole(s) carrots cut into 1-inch pieces |
2 whole(s) small sweet potatoes cut into 1-inch pieces |
1 cup(s) tomatoes cut into 1-inch pieces |
1/4 cup(s) ginger minced |
1/4 cup(s) garlic minced |
1/2 whole(s) jalapeno peppers |
3 cup(s) chicken or vegetable broth |
1 can(s) coconut milk |
to taste agave syrup |
to taste lime juice |
to taste salt |
5 sprig(s) cilantro garnish |
Directions:
1. Saute onion in olive oil in a stock pot until translucent, about 5 minutes.
2. Stir in 1 teaspoon salt. Add celery, carrots, sweet potatoes, tomatoes, ginger, garlic, jalapeno, stock and coconut milk, and bring to a boil. Reduce heat and simmer, covered, until vegetables are very soft (about 1 hour).
3. Puree soup in a blender and put through a food mill or wire strainer. Add agave, lime juice, pepper and salt.
4. Reheat and garnish each bowl with cilantro to serve.
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