Friday, February 8, 2013

Foodie Friday - Sweet Potato Soup

On Friday evenings we host some friends for dinner. Because of some allergies these meals need to be dairy and glutton free (among other things.) So watch for some allergy friendly meals here beginning with this one.

Having supper ready at 10:00 is one of the best feelings ever, I love my Crock-pot. I make this soup often on Friday nights and whenever someone is feeling a little sick. I'll give you the amounts the recipe states but I never measure my veggies, I just fill my crockpot but this will give you an idea of where to start.

CURRIED SWEET POTATO AND CARROT SOUP

2 Medium-to-large sweet potatoes, peels and cut into chunks
2 cups baby carrots (or peeled/chopped carrots)
1 small onion, chopped
1 apple, chopped

3/4tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp ground ginger (or a few slices of fresh ginger)
4 cups of veggie broth

1 Tbsp Maple syrup
3/4 cup half-and-half (optional)

Throw everything except the maple syrup and half-and-half in the crockpot, stir. Cover; cook on low 7-8 hours


Puree soup with a blender or immersion blender. I usually mash mine first to make sure I don't miss any chunk then take some out and blend it in batches, returning soup to the crockpot after each batch.




Once it is all blended add Maple syrup and cream (if you are not worried about dairy) Add salt and pepper if desired. Cook on high for 15 minutes to re-heat.


As usual I don't measure my spices (or anything in this recipe really) and I use more then they call for on almost all the spices.

ps. Throw all your peels and clippings in a pot with water and simmer for awhile to make veggie stock. I usually make mine and freeze it and/or keep some in the fridge then I always have some for making soup or adding water to any recipe.

Enjoy.


1 comment:

  1. This sounds really good! I may just have to try it!

    ReplyDelete