For all my sweet potato lovers out there, this one's for you. This sweet, beta-carotene rich root vegetable can do much more than candied yams or pie at thanksgiving. This bowl is a great source of vitamins A and C, protein and fiber.
Serves two and takes about 45 mins to an hour to prepare.
Recipe
2 Sweet Potatoes
1 Carrot
1/4 of a large onion
3 Sage leaves
A Sprig of Rosemary
1 Tbsp butter/ oil
1 1/2 cup water
1/2 cup coconut milk
1 tbsp ginger
1 tsp cinnamon
2 tbsp seasoning of your choice
Prep
1. Peel Sweet potatoes and carrot and chop into cubes.
2. Chop onions into small pieces.
3. Mince herbs (rosemary and sage) and ginger.
4. On medium heat melt 1tbsp of butter or pour in 1tbsp oil.
5. Add onions, herbs, ginger and seasoning.
6. Stir onions until translucent or caramelized.
7. Add the potatoes and carrot cubes.
8. Pour in 1 1/2 cup of water.
9. Cover the pot and let boil until vegetables begin to get soft.
10. Stir until the mixture becomes mushy.
11. Pour mixture in a blender and blend until smooth.
12. Pour mixture back into pot and stir in coconut milk and cinnamon.
13. Once the coconut milk and cinnamon are fully incorporated, pour soup in a bowl and serve.
14. You can top the soup with shaved nuts and dried fruit.
A warm, delicious and comforting soup, perfect for those winter nights or rainy days. Enjoy!
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