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
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Ingredients
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1 tablespoon
olive oil
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1/2
large yellow onion, chopped
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1 tablespoon
curry powder
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1
large sweet potato, peeled and cubed
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1
celery root, peeled and cubed
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1
can white beans
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3-4 cups
good vegetable broth
Directions
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In a large pot, heat olive oil over medium heat until fragrant.
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Add onions, curry powder, and a generous pinch of salt. Sauté for 5-7 minutes. Onions should be soft.
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Add potatoes and celery root. Stir and cook for another 2-3 minutes.
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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.
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Remove from heat and let cool for several minutes before transferring to blender and pureeing until smooth. Taste for seasoning and adjust if needed.
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To garnish, drizzle a tiny bit of olive oil, pumpkin seeds, and chopped cilantro.
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