Carrot and Sweet Potato Coriander Soup
Prep
Cook
Total
Yield 4 servings
Use leftover Sweet Potatoes or just add one that is peeled and cubed
Ingredients
- 1 large Onion, halved and sliced
- 3 teaspoons good Curry Powder
- 1 teaspoon ground Coriander
- 6 large Carrots, peeled and chunked
- 2 cups leftover Sweet Potatoes or Yams or 1 large one, peeled and chunked
- 4-6 cups Organic Vegetable Broth
- 1 Apple, peeled and chopped
- Sea Salt
Instructions
- Heat a small glug of Olive Oil in a heavy bottomed soup pot
- Add the Onion and let soften over low heat about 10 minutes
- Add the Curry and the Coriander and a few grinds of Sea Salt
- Cook another few minutes until the spices are aromatic
- Add the Carrots and the Raw Sweet Potato (if using leftovers don't add yet)
- Add the Broth to it covers everything by about 3 inches
- Let simmer 20-30 minutes until Carrots are tender. Add the cooked Sweet Potatoes and heat through
- Whirl in a VitaMix until Creamy adding more broth or water to desired consistency
- Garnish with chopped fresh Cilantro and a few grinds of Pepper
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/carrot-sweet-potato-coriander-soup/