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Sweet Potato Soup
Ingredients
2 med sweet potatoes
1/2 cup diced onions
2 Tbsp diced carrots
2 Tbsp diced celery
1 tsp extra-virgin olive oil
Pinch ground cloves
Pinch ground nutmeg
Pinch cinnamon
Pinch ground ginger
1 tsp curry powder
1 whole bay leaf
2 Tbsp white wine
5 cups vegetable stock
1/4 cup apple juice
2 Tbsp honey
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/2 tsp sea salt
1 Tbsp cornstarch
Instructions
Cut sweet potatoes into large pieces. Steam in a large saucepot with skin on for 45 minutes, or until tender. Remove skin after steaming.
In a large saucepan, sauté onions, carrots, and celery in olive oil until onions are translucent. Add dry spices and sweet potato. Add white wine and simmer for 5 minutes over medium heat.
Add vegetable stock, apple juice, honey, lemon juice and Worcestershire sauce. Simmer 30 minutes. Season with salt and pepper. Cool, remove bay leaf and puree in a blender until smooth. If soup is not thick enough, mix cornstarch with an equal amount of water, return to saucepan and simmer for 2 more minutes, or until soup is thickened.
Nutrition
| Calories | 85 |
| Protein | 1g |
| Sodium | 125mg |
| Carbohydrates | 16g |
| Fat | 2g |
| Fiber | 2g |
| Cholesterol | 0mg |
| Servings | 8 (3/4 cup ea.) |