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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Smooth and creamy. Ingredients:
1 cup chopped onion |
2 celery ribs, chopped |
1 carrot, peeled and chopped |
3 lbs sweet potatoes, peeled and diced |
6 cups chicken broth, can use veggie broth |
2 -3 teaspoons curry powder |
2 teaspoons thyme |
1/2 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1/4 cup white wine |
1 cup light coconut milk |
1 cup milk |
Directions:
1. In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
2. Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
3. With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
4. Puree the remaining soup with a hand blender (or food processor) until smooth.
5. Return the vegetables to the pot.
6. Stir in the and coconut milk and milk, and heat through.
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