Sweet Potato and Carrot Soup
Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Heidi Bayer
Ingredients
2 tsp canola oil
2 small shallots, chopped
3 cups peeled, cubed, sweet potatoes
1 1/2 cups peeled, sliced carrots
1 Tbsp fresh grated ginger (1 inch slice)
2 tsp cumin
1/2 tsp salt
16 oz carrot juice
cilantro for garnish
pomegranate seeds
Directions
Heat oil in large saucepan over medium high heat. Add shallots; sauté 3 minutes or until tender. Add potato, carrots, ginger and cumin; cook 2 minutes. Add carrot juice and water to cover; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Pour in batches into a food processor; pulse until smooth. Repeat. Then pour back into pan and warm. Serve with cilantro as a garnish and pomegranate seeds.
Notes
Amount of sweet potatoes is generally 2 nice sized yams. Carrots is 6 medium to large.
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