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Sweet Potato, Carrot and Ginger Soup

  • 40minutes
  • 235calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) butter , substitute margarine

  2. 1 bay leaf

  3. 1 1/2 teaspoon(s) ground cinnamon

  4. 1 1/2 teaspoon(s) garam masala

  5. 1/2 teaspoon(s) ground nutmeg

  6. 1/4 teaspoon(s) ground cardamom

  7. 1/4 teaspoon(s) ground coriander

  8. 1/4 teaspoon(s) ground cumin

  9. 1/4 teaspoon(s) turmeric

  10. 1/8 teaspoon(s) ground cloves

  11. 3 medium carrots , coarsely chopped

  12. 1 medium onion , coarsely chopped

  13. 1 small celery stalk , coarsely chopped

  14. 1 tablespoon(s) grated and peeled fresh ginger

  15. 2 (2 pounds)

  16. large sweet potatoes , peeled and coarsely chopped

  17. 1 1/2 carton(s)

  18. 32 ounces each 1/4 teaspoon(s) ground black pepper

  19. 1/4 teaspoon(s) salt

  20. 3 (1 1/4 pounds)

  21. medium apples , peeled, cored, and coarsely chopped

  22. 1/4 cup(s) packed light brown sugar

  23. 1 cup(s) heavy cream , substitute whipping cream

Instructions Jump to Ingredients ↑

  1. In 5-quart to 6-quart saucepot, melt 2 tablespoons butter over medium-low heat.

  2. Add bay leaf and spices and cook 1 minute, stirring constantly. Stir in carrots, onion, celery, and ginger; cook 10 to 12 minutes or until vegetables are tender and lightly browned, stirring frequently.

  3. Add potatoes, broth, pepper, and salt; cover and heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.

  4. Meanwhile, in nonstick 12-inch skillet, melt remaining 2 tablespoons butter over medium-low heat. Add apples and brown sugar and cook 15 minutes or until apples are very tender, stirring occasionally.

  5. Discard bay leaf. Stir apple mixture into potato mixture. In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture.

  6. Return puree to same saucepot; stir in cream. Heat soup over low heat just until heated through (do not boil).

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