After a busy week I ended up with a hodge podge of ingredients, a hungry tummy, and the will to not leave my apartment due to pouring rain. It served as excellent inspiration for a quick, easy veggie concoction to cure the Fall chill. This is especially good for you if you are recovering from a cold as the ginger provides a boost to your immune system. Enjoy! —Shalala
Sweet Potatoes, peeled
Inches Ginger Root, peeled
In This Recipe
Peal the sweet potatoes, ginger, and carrots.
Chop up the onion and set aside. Chop up the sweet potato in 1 inch chunks and set aside. Chop up the carrots into half inch chunks and set aside. Either grate or chop the ginger and set aside. Personally, I like to chop it up because it is going to get blended anyway, but to each their own.
Put your chicken stock into a deep soup pot and set on high to bring it to a boil
Meanwhile, heat up the olive oil over medium heat in a frying pan. Put the onions in to saute for about five minutes. Once they have cooked a bit and have become translucent, add the carrots to the mix and allow them to saute for a minute or two.
Dump the carrot and onion mixture into the chicken stock. Add the sweet potatoes, ginger, and pinch of salt. Allow everything to come to a boil.
After the mixture has come to a boil, bring it to medium heat and allow it to simmer for 20-30 minutes. This is where your opinion comes in: do you like your soup thinner or a bit on the thick side? I left mine to boil for 30 minutes because I like mine a little heartier. There is no right or wrong way, just figure out what you like best.
Take the soup off the heat, and stir in the curry powder. I am sure you could add this whenever you like--I just found inspiration at the end of the cooking process and thus why I waited to add this ingredient.
Take your hand blender, stick it in the pot, and go to town. Blend until you have reached your desired consistency and add salt and pepper to taste.
Garnish with whatever you fancy. I used some spare thyme that I had around the house. Enjoy!