Sweet Potato Soup

Sweet Potato Carrot Soup

Makes 8 generous servings. 

Turmeric, ginger and cumin make for a restorative soup at any time of the year, but especially on cold days.

INGREDIENTS:

  • 4 tablespoons extra -virgin olive oil

  • 2 teaspoons turmeric

  • 1 teaspoon cumin

  • 2-inch piece ginger, peeled, grated

  • 2 large Vidalia onions, peeled, cut into medium pieces.

  • 2 medium sweet potatoes (1¼ pounds), peeled cut into medium pieces

  • 2 medium carrots (¾ pounds), peeled cut into medium   pieces

  • 4 cups vegetable broth

  • One 13.5 ounce can unsweetened coconut milk

  • 2 -3 tablespoons lime juice

  • Kosher salt

  • Freshly ground black pepper

  • Sunflower seeds, toasted for garnish

PREPARATION:

  1. Heat the oil in a medium saucepan. Add the turmeric, cumin and ginger and stir for a few minutes.

  2. Add the onions, sweet potatoes and carrots. Sauté for a few minutes. 

  3. Add the coconut milk and 3½ cups broth. Bring to a boil and cook for about 30 minutes or until the potatoes and carrots are soft.  

  4. Puree in a Vitamix until smooth.

  5. Adjust the consistency with the reserved broth and season to taste with lime juice, salt and pepper.

  6. Garnish with toasted sunflower seeds.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.    

 
 

Sweet Potato Soup

Makes 4 generous servings.

A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well. 

INGREDIENTS:

  • 2 medium sweet potatoes, about 1 pound

  • 1 medium Vidalia onion

  • 3 ½ cups vegetable broth

  • ¾ cup coconut milk

  • ½ teaspoon ground nutmeg

  • 1 -2 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • Sunflower seeds toasted for garnish

PREPARATION:

  1. Peel the potatoes and onion and cut into thick slices.

  2. Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.

  3.  Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper. 

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.   

 

Sweet Potato and Red Pepper Soup

Makes 6 servings.

This soup is delicious and nutritious, with a dazzling color.  It’s wonderful on cold days. If you are using a regular blender, it is necessary to blend the soup for a long time to allow for the skin of the peppers to disappear. The alternative is to skin the peppers first, or to use a Vitamix (See Note).

INGREDIENTS

  • 2 red bell peppers, cored, seeded and cut into cubes,

  • 1½ pounds sweet potatoes, peeled, cubed (3 medium to large)

  • 1 onion, coarsely chopped

  • 3 tablespoons extra- virgin olive oil

  • 4 cups vegetable broth

  • 5 thyme sprigs, plus some for garnish

  • 1/8 teaspoon saffron threads

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons lime juice, approx

PREPARATION

  1. In a medium saucepan heat the olive oil and add the peppers, potatoes and onion. Sauté for a minute. Add 3½ cups of broth, thyme, and saffron. Bring to a boil over high heat. Reduce the heat and cook covered for about ½ an hour or until potatoes are soft.

  2. Cool a bit. Remove and discard the thyme sprigs.

  3. Puree very well, in batches, in a blender. The longer you puree it the smoother the soup will be.

  4. Adjust the consistency as needed, with the reserved ½ cup of broth

  5. Season to taste with salt, pepper and lime juice.

  6. Serve garnished with thyme leaves.

NOTE:

The Vitamix is really quite powerful and creates a creamy texture within seconds.