ADVERTISEMENT

Curried Sweet Potato Soup

Curried Sweet Potato Soup

Recipe by Doug DiPasquale, Holistic Nutritionist

Sweet potatoes may be the vegetable with the highest betacarotene content. Betacarotene, a precursor to Vitamin A, helps to stave off colds and infections and is an important cancer preventer.

ADVERTISEMENT

Ingredients

3
Large sweet potatoes, scrubbed and cut into large cubes
2
Cooking onions, chopped
2
Stalks of celery, chopped
3
Carrots (unpeeled), chopped
4
Cloves of garlic, peeled and halved
2
Tbsp organic coconut oil
3
Tbsp Curry powder (preferably free trade organic)
Unrefined sea salt to taste
Fresh cracked black pepper to taste
Enough filtered water to cover
ADVERTISEMENT

Directions

Step 1

Heat a 10L pot on the stove top on medium-high heat. Once hot add coconut oil and melt it so that it covers the bottom of the pot.

Step 2

Add onions, carrots (unpeeled) and celery, stirring frequently. When vegetables have begun to brown (about 5 minutes), add curry powder (preferably trade organic), allowing it to toast on the bottom of the pan. Stir well.

Step 3

After a minute or so, add a little water to the pot to keep the curry powder from burning. Add garlic, sweet potatoes, salt and pepper.

Step 4

Pour in enough water so that the vegetables are just covered. Bring to a boil, stirring occasionally.

Step 5

Once boiled, turn the pot down to a simmer (low heat). Allow to simmer for forty minutes or so, stirring and occasionally checking the doneness of the sweet potatoes.

Step 6

When potatoes are soft enough to be easily cut with a spoon remove pot from heat.
Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary.

Step 7

Add more salt (unrefined sea salt) if needed.

Rate Recipe

My rating for Curried Sweet Potato Soup
ADVERTISEMENT