Easy Sweet Potato Soup

2 sweet potatoes
1 turnip
1/4 tsp salt
2 Tbsp extra virgin olive oil
1/4 tsp whole peppercorns
3 pieces ginger , small chunks and skin removed
1 clove garlic
1 Tbsp dried Rosemary
1 tsp dried basil
2 Tbsp hazelnuts
1 large green apple
3 tsp lime juice , split into 2 parts - 1 tsp and 2 tsp
3 tsp almond milk.
5 Cups water divided into 2 equal parts
1 tsp cilantro for garnish

  1. Preheat oven to 350 degrees. Peel and cut 2 sweet potatoes into large chunks and place them in a baking dish
  2. Peel and cut 1 turnip into large chunks. Put it with the sweet potatoes
  3. Add 1/4 tsp of salt
  4. Add 2 Tbsp of extra virgin olive oil
  5. Add 1/4 tsp of whole peppercorns
  6. Add 3 small chunks of ginger to the mixture. Remove the skin.
  7. Add 1 clove of garlic. Cut it into thin slices
  8. Add 1 Tbsp of dried Rosemary
  9. Add 1 tsp of dried basil
  10. Mix all the ingredients well
  11. Place them dish in the oven and roast the veggies for 30 minutes or until you can easily crush a sweet potato
  12. with a spoon
  13. While the potatoes are in the oven, prepare 2 Tbsp of hazelnuts. Remove as much of the skin as you can.
  14. Cut 1 large green apple into half. Save 1/2 of it for another recipe. Cut the apple into large chunks
  15. In a blender, add the hazelnut and apples. Add 1 tsp of lime juice
  16. Remove from the oven and let it cool for about 5 minutes, no more.
  17. Add the potatoes into the blender. Add 3 tsp of almond milk.
  18. Add 1/2 cup of water and pulse. Keep adding 1/2 cup of water and pulsing until the soup is blended perfectly.
  19. You will need about 5 cups of water and about 10 minutes of blending.
  20. Transfer the contents to a large pan and heat at medium heat. Adjust for salt, spice and water. I also added 2
  21. tsp of lime juice here
  22. Transfer to soup bowls and serve immediately. Garnish with cilantro. It will stay fresh for about 1 week.
  23. Heat well before serving.

Original Recipes visit: Easy Sweet Potato Soup @ healingtomato.com

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