Carrot and Sweet Potato Puree Soup

Carrot and Sweet Potato Puree Soup

Adapted from recipe by Nele Liivlaid   http://www.nutriplanet.org/

Ingredients:

  • 1 big onion chopped
  • 2 garlic cloves minced
  • ½ tsp ginger powder
  • ½ tsp turmeric
  • 1-1/2 lbs. carrots, cut into smaller pieces
  • 1 medium sweet potato cut into cubes
  • 32 oz. low sodium vegetable broth
  • 16 oz. water
  • handful of raw cashews

Preparation:

  1. Pour vegetable broth and water in a pot and turn burner on high to bring to a boil.
  2. In a separate large pot, heat 2 Tbsp of water. Once it starts to sizzle, add chopped onions. “Sauté” until the onions become translucent adding water one tablespoon at a time to prevent sticking. Throw in the garlic, turmeric and ginger powder and “sauté” for another 1 – 3 minutes.
  3. Add sweet potato, carrots, and boiling vegetable broth/water combo to the garlic and onions.. Stir well with a spoon. Bring to boil, then reduce heat slightly and let it simmer until the veggies are soft enough for pureeing – about 15 – 20 minutes.
  4. Let the soup cool down a bit, then add the cashews and puree with immerse blender or regular blender.

Tips

I cut the sweet potatoes and carrots first and put them aside so they were ready when the veggie broth/water combo began to boil