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Author Notes: Ready in minutes, this soup is made using sweet potatoes for taste and sweetness, celery root for acidity and grassiness, white beans for creaminess, and a pinch of curry powder for spice. A perfect balance of sweet, creamy perfection that will leave you satisfied and glowing inside and out. —Tasty Plan
tablespoon olive oil
large yellow onion, chopped
tablespoon curry powder
large sweet potato, peeled and cubed
celery root, peeled and cubed
can white beans
cups good vegetable broth
- In a large pot, heat olive oil over medium heat until fragrant.
- Add onions, curry powder, and a generous pinch of salt. Sauté for 5-7 minutes. Onions should be soft.
- Add potatoes and celery root. Stir and cook for another 2-3 minutes.
- Add vegetable broth, or water, and bring to a simmer. Cover pot with lid, and reduce temperature to low. Cook for 10-15 minutes, testing for vegetable’s tenderness every so often. Everything should be soft, and at the point of almost falling apart.
- Remove from heat and let cool for several minutes before transferring to blender and pureeing until smooth. Taste for seasoning and adjust if needed.
- To garnish, drizzle a tiny bit of olive oil, pumpkin seeds, and chopped cilantro.
- This recipe was entered in the contest for Your Best Recipe with Potatoes