Happy Whip It Up Wednesday!
I get asked quite frequently why there are no soup or stew recipes in my cookbook and the answer is…
Personally I find it extremely difficult to feel satisfied after a bowl of soup unless it comes with a huge loaf of bread and lots of butter…lol
And all the bread…not flattering to the waist line.
So for that reason alone so I’ve just avoided experimenting with soups.
When my good friend and LYL Coach Rachel came on board with LYL I asked her to experiment with some soup and stew recipes and would share her creations during the month of February. And WOW I must say, Rachel has made me so excited about adding a Soup & Stew Chapter to LYL Cookbook II.
This Wednesday Rachel and I are so excited to share with you a delicious and ‘no need for bread soup’ recipe that we know you will love.
It’s sweet and spicy just like you! 🙂
Curry Apple Sweet Potato Soup
2 lbs sweet potato – peeled and cubed
3 apples (I used 2 Granny Smith & 1 Cortland) – peeled, cored and cubed
2 celery stalks – chopped
2 shallots – finely diced
3 cloves of garlic – finely minced
1 inch piece of ginger – grated
2 tbsp curry powder
½ tsp cinnamon
½ tsp cumin powder
½ tsp garam masala
2-3 tbsp coconut oil
¼ cup organic apple cider vinegar
1 Litre of low sodium vegetable stock
Salt and pepper to taste
Greek yoghurt – to garnish
In a large pot cover cubed sweet potato with water, add a pinch of salt, and bring to boil for about 25 minutes or until tender. Remove from heat and set aside.
Meanwhile, heat coconut oil over medium heat in a large stock pot, and add shallots, garlic, ginger, and celery. Sauté for 5 minutes or until shallots are translucent. Add spices, stirring constantly until shallots and garlic are evenly coated and spices are fragrant, about 3 minutes.
Add vinegar to spice and shallot mixture and stir constantly until spices are lifted from bottom of pot. Then add sweet potato and apples, stirring until evenly coated. Cover with vegetable stock, season with salt and pepper, and then bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until apples are tender.
Turn off heat, and blend soup with an emersion blender, or by adding 2 cup portions to food processer until entire pot is the same consistency.
Garnish with dollop of Greek yoghurt, and enjoy!