Making healthy food sexy.

The best things in life are usually the simplest.

I try to apply this rule to everything, from what I wear, to the few things I get to design, and especially to what I cook and eat.

During this time of the year I try to keep things classic and comforting, simple and guilt free. Comforting, healthy, and easy to make do not have to contradict each other as most people think.  So this week, I am going to leave you with a simple post and a simple recipe. 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.

Sweet potatoes are so luscious, so creamy, and so delicious. Unlike regular potatoes, sweet potatoes come from a different family of root vegetables. Sweet potato’s orange tint is a mere hint at a bunch full of nutrients that lie inside. Think antioxidants and beta-carotene. While they taste amazing fried dipped in mustard, they are also wonderful (and more healthful) roasted, pureed, and in soups.

Just because it is the holiday

Sweet Potato Soup

Serves 4

Cooking time 30-40 minutes

Adapted from here

  • 1 tbsp. olive oil
  • ½ large yellow onion, roughly chopped
  • 1 tbsp. curry powder
  • 1 large (or 2 small) sweet potato peeled and cubed into 1” pieces
  • 1 large celeriac (celery root) peeled and cubed into 1” pieces
  • 1 can white beans, drained and rinsed
  • 3-4 cups vegetable broth
  • Salt and pepper to taste

Optional Garnishes:

  • Olive oil
  • Pumpkin seed
  • Cilantro

 In a large pot, heat olive oil over medium heat until fragrant. Add onions, curry powder and a 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 stock* 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. If you have an immersion blender, use that instead. Taste for seasoning and adjust if needed. To garnish, drizzle a tiny bit of olive oil, pumpkin seeds, and several cilantro leaves. Devour!

*If you like your soup thicker add less stock, and vice versa. I like to add enough vegetable stock to just cover the vegetables. This way I can control the texture of the soup once pureed. 

1 year ago
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