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Ingredients:
1 Tbsp. canola oil
1 med. yellow onion, diced
1 large stalk celery, chopped
2 cloves garlic, minced
4 C. water or vegetable broth
2 C. peeled, diced sweet potatoes
1 C. diced carrots
1 tsp. each ground coriander and cumin
½ tsp. salt
½ tsp. black pepper
½ tsp. each curry powder and ground turmeric
1 C. soy milk
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1. In
a large saucepan, heat oil over medium heat. Add the onion, celery,
and garlic and cook, stirring, for 5 minutes.
2. Add the rest of the ingredients except the soy milk and bring to
a simmer over high heat. Reduce the heat to medium-low and cook until
sweet potatoes and carrots are tender, 20-25 minutes, stirring occasionally.
3. Transfer the soup to a blender or food processor fitted with a steel
blade and process until smooth, 5-10 seconds.
4. Return soup to the pan and stir in the soy milk. Gently reheat over
low heat if necessary.
5. Ladle soup into bowls and serve at once.
Yield:
4 servings
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