April 3, 2014

Vegan, Gluten-Free::Ginger, Carrot, and Sweet Potato Soup

Post #2 of my trio of recipe posts using sweet potatoes!

Those April showers have been coming down lately,
and even though I can't wait to eat more fresh spring fruits & veggies,
I've been craving some comfort foods, and this satiated that craving quite well :)

aaaand of course, I always store my soups in mason jars. of course.

I can't even begin to describe how good this soup tastes! It's really sweet
so it almost tastes like sweet potato pie filling but there's still some hints of savory-ness
from the celery and the tumeric. It's also a great way to get your kids to eat their vegetables
and you don't have to worry about the ginger overpowering the soup because you can only
taste hints of it ;)

Recipe: Ginger, Carrot, and Sweet Potato Soup
By: Hannah Claudia

4 carrots, chopped
3 stalks of celery, chopped
1-2 onions, chopped
1 sweet potato, peeled and chopped
3 cloves garlic, crushed
1 tablespoon of ginger, sliced
1 teaspoon tumeric powder
1 teaspoon cinnamon
1 teaspoon Chinese 5 spice
Juice of 1/2 a lemon
3-4 cups of water
some oil to cook with


1. Sautee the ginger, garlic, and spices. (this helps to release more flavor from the spices)
2. After 1 minute, stir in the onions and coat them in the spice mixture.
3. Mix in the celery and lemon juice and cook until the veggies have softened.
4. Add the carrots and sweet potato. Pour enough water to cover all of the vegetables.
5. Cook the vegetables until softened.
6. Reserve any extra liquid and blend the vegetables. Add the remaining liquid to
achieve your desired soup consistency :)

xoxo, Hannah

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