Curried Sweet Potato Soup with Apple Salsa
Author: Andrea Beaman
Recipe type: Soup
Cuisine: Food is medicine
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1 tbsp. olive oil
- 2 tsp. organic curry powder
- ⅛ tsp. black pepper
- ½ tsp. ground nutmeg
- 1 large onion, peeled and quartered
- 1 tsp. sea salt
- 4 sweet potatoes, peeled and cut into large chunks
- 1 inches ginger, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 4-5 cups veggie broth or chicken broth
- 1 tbsp. grass-fed butter
- 1 apple, cored and diced
- ¼ cup cilantro, minced
- 1 shallot, peeled and minced
- 2 tsp. apple cider vinegar
- 1 tbsp. extra virgin olive oil
- Heat olive oil on a medium heat in a soup pot.
- Add curry, pepper and nutmeg, and cook 1-2 minutes.
- Add onion and sea salt, and cook 2-3 minutes or until wilted.
- Add sweet potatoes, ginger and garlic and saute additional 2-3 minutes.
- Add veggie broth, cover and bring to a boil.
- Lower heat to simmer and cook 15 minutes or until sweet potatoes are easily pierced.
- Place the cooked vegetables (plus some broth) into a food processor and puree.
- Add the puree back into the soup pot with butter and stir to combine.
- Taste and adjust seasoning if needed.
- In a mixing bowl combine apple, cilantro, shallot, lemon juice and olive oil.
- Add a pinch of sea salt and black pepper.
- Garnish individual bowls with a dollop of apple salsa
Recipe by Andrea Beaman at https://andreabeaman.com/curried-sweet-potato-soup-with-apple-salsa/
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