Curried Carrot and Sweet Potato Ginger Soup |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
3 cup(s) cubed sweet potatoes |
2 teaspoon(s) curry powder |
1 tablespoon(s) freshly grated ginger |
1 tablespoon(s) hungarian paprika |
3 large carrots, peeled and diced |
1 large onion, diced |
2 teaspoon(s) olive oil |
salt & pepper |
3 cup(s) vegetable stock |
Directions:
1. In a large Dutch oven, heat the olive oil over medium high heat. Add the onions and saut until tender (about five minutes). Add the sweet potatoes and carrots and cook for two minutes. Add the paprika, curry powder and ginger and stir to make sure the spices mix in with all of the vegetables. Add the broth and bring to a boil. Reduce the heat, cover the Dutch oven and allow the mixture to cook for 35 minutes or until the vegetables are tender. Add the salt and pepper and allow the mixture to cook for another 5 minutes.
2. Allow the mixture to cool to room temperature. Working in batches, pour some of the soup into a food processor or blender and pulse until smooth. Repeat the same steps until all of the soup has been blended.
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