The aroma of cinnamon and ginger from this nourishing soup can help ease a queasy stomach and the hearty flavor will warm you from the inside out. Plus sweet potatoes and carrots are packed with vitamin A and a good source of potassium, magnesium, fiber and B6, too. Add peanut butter for extra protein and a richer experience, serve with warm bread and salad for a quick and easy meal.
- 1 tablespoon flour
- 1 tablespoon unsalted butter
- 1 1/2 cups chicken or vegetable stock or broth
- 1 tablespoon light brown sugar
- 1 1/2 cups cooked or canned sweet potatoes or yams (prick with a fork, microwave about 5-6 min per tuber, cool and scoop)
- 1/4 teaspoon ground or fresh grated ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup milk or almond milk or 1/3 cup cream and 2/3 cup broth
- 1 cup steamed, canned or frozen carrot chunks
Optional additions:
- 1/2 cup peanut butter
- teaspoon of curry powder or paste
- teaspoon of chilies
- diced browned or sliced green onions
- dollop of sour cream
In a large saucepot over medium-low heat melt the butter, whisk in flour and cook for about five minutes, stirring constantly until the paste is lightly brown. Whisk in the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes, carrots and/or peanut butter and spices, bring to a simmer again, and cook for 5 minutes more. In a blender or food processor puree the soup in batches and return to pot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls.
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