Ingredients
- This recipe was inspired by Sweet Potato & Coconut Soup by Fig & Cherry.
Ingredients
4 sweet potatoes, peeled and cut into chunks
4 carrots, peeled and cut into chunks
oil
1/2 onion, sliced
1 inch of ginger, peeled and sliced
1 clove of garlic, sliced
cumin
curry powder
2 cups of milk
sourcream
cilantro
Directions
1) In salted water cook sweet potatoes and carrots till tender.
2) In oil cook onions, ginger and garlic, adding cumin and curry powder to taste. Season with salt and pepper.
3) Puree cooked sweet potatoes and carrots, with onions/garlic/ginger and some of the cooking liquid
4) Tip: add 2 cups of milk to an empty blender to "clean" it and get all of the leftover vegetable puree. Add the milk back to the pot with the rest of the blended vegetables and heat through.
5) Adjust for salt & pepper, adding cumin and curry if necessary.
6) Serve with chopped cilantro and a dollop of sourcream.
Description
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