EQUIPMENT SUGGESTIONS
3 quart dutch oven
Immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 stalk celery, chopped
- 1 small carrot, sliced
- ½ cup yellow onion, chopped
- 1 sweet potato, peeled and diced, about 1 pound
- 1 teaspoon fresh ginger root, grated
- 1 clove garlic, minced
- ¼ teaspoon dried thyme
- ½ teaspoon smoked paprika , plain paprika is ok
- 2 cups low sodium vegetable stock
- 1 bay leaf
- salt and pepper to taste
- splash of coconut milk (optional)
- chopped pecans (optional), toasted
Instructions
- Over medium heat, add oil to a medium ceramic pot and caramelize onion, carrot, celery, and sweet potato, about 10-12 minutes.2 tablespoons olive oil1 stalk celery1 small carrot1/2 cup yellow onion1 sweet potato
- Add ginger, garlic, thyme and smoked paprika for 1 minute. De-glaze with vegetable broth and add bay leaf before covering. Bring to a boil then reduce to simmer for 30 minutes.1 teaspoon fresh ginger root1 clove garlic1/4 teaspoon dried thyme2 cups low sodium vegetable stock1 bay leaf1/2 teaspoon smoked paprika
- Remove from heat and discard the bay leaf. Use immersion blender to puree the soup. Taste for salt and pepper.salt and pepper to taste
- Optional: Serve with a splash of half and half or coconut milk and a sprinkle of roasted chopped pecanssplash of coconut milk (optional)chopped pecans (optional)
RECIPE NOTES
Nutritional values do not include optional toppings
MY NOTES
NUTRITION
Serving: 1g | Calories: 318kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1073mg | Potassium: 804mg | Fiber: 7g | Sugar: 13g | Vitamin A: 30059IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 2mg
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