Description
Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 cups baby carrots
- 2 small apples – peeled, cored, and cubed
- 1 medium yellow onion, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- 2 cups skim milk
- 1 tablespoon grated fresh ginger
- 1 teaspoon lemon juice
- 2 tablespoons crumbled goat cheese, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes
- carrots
- apples
- and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder
- garlic salt
- and pepper. Cover with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender
- another 10 minutes. Remove from the oven and allow to cool
- about 10 minutes.
- Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk
- ginger
- and lemon juice. Bring to a simmer and cook for 20 minutes.
- Serve warm with crumbled goat cheese.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 4