Curried Sweet Potato and Apple Soup
Yield: 4 to 6 people
Materials
- 2 tbsp neutral oil I used light olive oil
- 1 cup diced onions about one medium cooking onion
- 1 tbsp curry powder
- 1 tsp minced ginger with skin
- 1.5 lb sweet potatoes skins and scrubbed, cut in 1/2 inch cubes
- 1 large carrot skin on, scrubbed, cut in 1/2 inch pieces
- 1 large red prince apple skin on, cored, cut in 1/2 inch cubes plus extra julienned apples for garnish
- 1 tbsp minced garlic 1 large clove or 2 small cloves
- 5 cups vegetable stock
- Salt and Pepper to taste
- Coconut yogurt or any plain flavoured yogurt
- Croutons
- Cilantro with stems
Instructions
- In a large pot, heat oil over medium heat. Add onion and sauté for 1-2 minutes until soft and translucent.
- Stir in spices and add in potatoes, carrots and sauté for an additional 5 minutes.
- Stir in apples and garlic and cook for an additional minute.
- Add in vegetable stock and bring it to a boil. Reduce heat to low and simmer for 10 minutes or until potatoes and carrots have softened.
- Remove from heat and using am immersion blender, puree until creamy. Season with salt and
- To serve, top with a dollop of yogurt and garnish with croutons, julienned apples and fresh cilantro springs.