Carrot, Sweet Potato and Ginger Soup

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Carrot, Sweet Potato and Ginger Soup

 

5 large sweet potatoes, peeled and rough chopped

5 large carrots, peeled and rough chopped

1 medium yellow Spanish onion, diced

3 ribs celery, rough chopped

1 piece fresh ginger, peeled (approx. 5 inches)

6 quarts vegetable stock (approx.)

2 tablespoons vegetable oil

pinch of fresh grated nutmeg

pinch of cinnamon

pinch of cayenne pepper

salt and pepper to taste

 

Heat oil in a large saucepot or Dutch oven.

Add carrots, celery and onion and season with salt and

pepper.

When vegetables have softened (but not browned) add

dry spices and ginger, and saute briefly.

Add sweet potatoes and stock, and bring to a boil.

Reduce to a simmer and cook until potatoes and carrots

are very soft for approximately 30 minutes.

Remove ginger and puree with immersion blender.

Season soup to taste with salt and pepper. Then, if

necessary, adjust both sweetness and acidity with

sugar or honey and/or orange juice.

Soup can also be strained and made luxuriously smooth

with the addition of one cup of heavy cream. Soup is

extremely high in vitamins (especially beta-carotene)

and can be served both hot or cold. When preparing for

cold service use only vegetable stock or even water.