Wednesday, April 23, 2014

Curried Carrot & Sweet Potato Soup


Another carrot recipe? What is it, carrot week?

Well, as a matter of fact it is. Each week on my business Facebook page I highlight a different healthy ingredient and different ways you can present it to your kids and family. This week I made crispy carrot fries, carrot and mango smoothies and this soup recipe. I still have a grain-free carrot cake recipe on tap for the weekend (let me know if you'd like to see it!)

While my kids got a little weary during cauliflower week (I don't make recipes including the featured ingredient daily, but at least 2-3 times in the week), I don't think they've even noticed carrots are the rock star this week. The vegetable is so versatile that you can honestly work it into just about every meal of the day.

I made this soup Sunday afternoon and have been having it for lunch and breakfast since. Soup for breakfast? Why not!

My kids tried this but I think I went a little too heavy on the curry powder for them. Perhaps it was my subconscious attempt to guarantee that the dish would be mine and mine alone for the week!

You can skip the coconut cream at the end at the soup will still taste delicious. I just happened to have an open can and decided to try it out. Likewise you can tweak the amount of ginger, curry and overall seasoning to suit your tastebuds.

Curried Carrot & Sweet Potato Soup

1 tbs. olive or coconut oil
1 tbs. ghee
2 small minced shallots
2 medium sweet potatoes, peeled & cubed
3 medium carrots, peeled & sliced
1 tbs. grated fresh ginger
1 tbs. curry powder
3-4 cups organic chicken or vegetable broth
salt & pepper, to taste
pinch of cinnamon
2-3 tbs. coconut cream (optional)

Heat oil and ghee in a large sauce pot. Add shallots and cook over medium heat until softened. Add sweet potatoes, carrots, ginger and curry. Cook for 2 minutes, stirring occasionally.

Add 3 cups broth and bring to a boil. Lower heat and cover pot, simmering for 25-30 minutes or until vegetables or soft. If you find the mixture is too thick, add more broth as needed.

Puree mixture using a stick blender (or remove to a separate blender). Season to taste with salt, pepper and a little cinnamon. If desired, stir in coconut cream.

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