SWEET POTATO SOUP

Sweet Potato soup is one of my all-time fall favorites! This healthy soup is fiber rich, smooth and creamy. The ginger and curry powder add a hint of Indian flair, just enough to create a harmony of flavors that are sure make you taste-buds dance. Serve this soup in one of your favorite soup bowls with a slice of corn bread on a Sunday afternoon.

In a Stockpot…

1 – Onion

3 – Garlic Cloves, chopped or crushed

3 – Tablespoons of Olive Oil

Cook the onion and garlic in the olive oil until they start to brown.

Then Add…

4 – Sweet Potatoes

5 – Cups of Broth (Chicken or Vegetable)

1 – Teaspoon of Sea Salt

1 – Teaspoon of Freshly Grated Ginger

1/2 – Teaspoon Fresh Ground Black Pepper

1/4 – Teaspoon Curry Powder

1/4 – Teaspoon Nutmeg

1-½ – Teaspoon Mustard Powder

Cut the sweet potatoes into cubes and add to the pot along with all other ingredients.

Bring to a boil and let simmer for about 1 hour.

Mash up the soup using a hand masher, mixer or food processor.

Then Add…

1/8 – Cup of Fresh Cilantro, Chopped

1 – Cup of Milk

Chopped Scallion for Garnish

Add the cilantro and milk – simmer for another 30 minutes.

Serve in soup bowls and garnish with scallions.

Enjoy!

Lulu B’s Kitchen

© 2010 – Sweet Potato Soup