Sweet Potato, Carrot and Ginger Soup
- 8 Cups (2 cartons) of vegetable broth (chicken is fine, as well)
- 2 lbs fresh carrots, peeled and chopped
- 2 leeks
- 2 cloves of garlic
- 2-3 large sweet potatoes, peeled and cubed
- 2 Tbs coconut oil
- 1 (4 inch) piece of fresh ginger root, peeled and grated
- 1 Tbs curry powder
- 1 1/2 tsp cardamom
- Salt and pepper (to taste)
- Optional: Chopped cilantro for garnish and/or plain Greek yogurt
Bring stock to a boil in a large pot. While stock is heating, chop all vegetables in 1/2 inch cubes. Slice leeks in half lengthwise, slice the white ends and wash thoroughly-several rinses!
In a large dutch oven, over medium-high heat, melt 1/2 of the coconut oil and saute vegetables with ginger, cardamom and curry powder for about 15-20 minutes, or until vegetables are browned. Add oil as needed.
Add broth to sauteed vegetables, reduce heat, cover and simmer for 30 minutes. Let cool to room temp and puree with an immersion blender (a blender is fine to use, as well). Soup should be thick and smooth. Add salt and pepper to taste. Add a dollop of plain Greek yogurt if you wish or garnish with some fresh, chopped cilantro.
This is a great soup to make and freeze in individual portions. Whenever I am feeling a cold coming on it is my go-to remedy! I also like to use it as a “sauce”, if you will, for turkey meatballs over spaghetti squash. It has a bit of a kick, but in a good way, of course!