It's winter season folks! Time to bundle up and get a hearty (and heart-healthy) meal going to fight off the effects of the cold weather.
What better way to do that than with a tasty soup or stew! This sweet potato soup is not only absolutely delicious, but it's also very good for you.
Check out the recipe below the image & try it out yourself!
Gingery Sweet Potato Soup
Recipe type: Soup
Prep time: 15 mins
Cooking time: 50 mins
Total time: 1 hour 5 mins.
Serves: 4
This is where healthy and tasting great meet!!
INGREDIENTS
1 very large sweet potato
½ large sweet onion, diced
2 carrots, diced
1 large clove garlic, minced
3 tbsp. olive oil, divided sea salt and pepper to taste
4 cups chicken or vegetable stock
1 tbsp. butter
2 tsp. freshly-ground ginger
INSTRUCTIONS:
Preheat oven to 400 Fahrenheit (204.44 Celsius). Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 tbsp. olive oil and sea salt. Roast in the oven for 20 min. In a large pot saute onion, garlic and carrot in the remaining 1 tbsp. olive oil until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 minutes until all vegetables are completely tender. With a hand blender or free-standing blender, mix until pureed. Season to taste. Garnish with the ginger.
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Check out the recipe below the image & try it out yourself!
Gingery Sweet Potato Soup
Recipe type: Soup
Prep time: 15 mins
Cooking time: 50 mins
Total time: 1 hour 5 mins.
Serves: 4
This is where healthy and tasting great meet!!
INGREDIENTS
1 very large sweet potato
½ large sweet onion, diced
2 carrots, diced
1 large clove garlic, minced
3 tbsp. olive oil, divided sea salt and pepper to taste
4 cups chicken or vegetable stock
1 tbsp. butter
2 tsp. freshly-ground ginger
INSTRUCTIONS:
Preheat oven to 400 Fahrenheit (204.44 Celsius). Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 tbsp. olive oil and sea salt. Roast in the oven for 20 min. In a large pot saute onion, garlic and carrot in the remaining 1 tbsp. olive oil until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 minutes until all vegetables are completely tender. With a hand blender or free-standing blender, mix until pureed. Season to taste. Garnish with the ginger.
Love what you're looking at? We KNEW you would! Get instant access to all future KurtMIND updates! Join The Health Revolution!! Get FREE updates using our sign-up options in the "Comments" box under the articles! RSS FEED is available as well! Do not get left behind!"Your Health Is Your Wealth!!"
** KurtMIND's writers and owner(s) may receive compensation for content-applicable placement of certain products and/or services by your clicking on links posted on this blog.**