Creamy Sweet Potato and Carrot Soup

 

Recipe from Prajna

This is a perfect savory soup to warm your body on a cold winter’s night!

This simple recipe will add fuel to your internal fire and provide lasting energy.
Serve with local delicious sourdough bread!

Ingredients:
4 T Olive oil
1 large onion, diced
1-3 garlic cloves, minced
2 medium sweet potatoes, peeled and chopped
4-5 medium carrots, peeled and chopped
1 tsp cumin
1 tsp coriander
1 tsp paprika
½ tsp nutmeg
½ tsp chili powder
4 – 5 cups vegetable broth
1 cup coconut milk, canned

fresh cilantro, chopped

Instructions:

1. Heat olive oil in a heavy pot on medium heat. Add the chopped onions and garlic, sauté until slightly golden.
2. Add the spices and stir for another minute.
3. Add the sweet potato and carrots, keep stirring for 5- 10 minutes, or until tender.
4. Add vegetable broth, cover and bring to a boil.
5. Reduce the heat to medium and simmer for 20-30 minutes.
6. Add the coconut milk and simmer for 5 minutes longer.
7. Take off the heat, then use a blender to puree the soup until smooth and creamy.
8. Season with salt and pepper.
9. Serve with fresh parsley, toasted gluten free bread, and drizzle of your favorite specialty oil

Kitchari

Ingredients:

1 cup split yellow mung dahl beans*
¼ – ½ cup long grain white or white basmati rice
1 tbsp fresh ginger root
1 tsp each: black mustard seeds, cumin, and turmeric powder
½ tsp each: coriander powder, fennel and fenugreek seeds
3 cloves
3 bay leaves
7-10 cup water
½ tsp salt (rock salt is best) or Bragg Liquid Aminos
1 small handful chopped fresh cilantro leaves
Can add steamed vegetables or lean meat when not cleansing, or for extra blood sugar support during a cleanse

*Split yellow mung dahl beans are available at Asian or Indian grocery stores, or on our online store. Different spellings include “mung” or just “dahl.” Please note that you do not want the whole mung beans—which are green—or yellow split peas.

Method:

Wash split yellow mung beans and rice together until water runs clear.
In a pre-heated large pot, dry roast all the spices (except the bay leaves) on medium heat for a few minutes. This dry-roasting will enhance the flavor.
Add dahl and rice and stir, coating the rice and beans with the spices.
Add water and bay leaves and bring to a boil.
Boil for 10 minutes.
Turn heat to low, cover pot and continue to cook until dahl and rice become soft (about 30-40 minutes).
The cilantro leaves can be added just before serving.
Add salt or Bragg’s to taste.

Sweet Potato and Leek Soup -- Paleo Recipe

Leek and sweet potato soup recipe

Serves 4

Ingredients

• 1 onion, chopped;
• 3 cloves garlic, crushed;
• 2 tsp ground cumin;
• 1 tbsp cooking fat like coconut oil orclarified butter;
• 2 or 3 large leeks, top part removed, and softer part sliced in rounds;
• 4 cups chicken or beef stock;
• 4 sweet potatoes, peeled and chopped;
• 1 can coconut milk;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning.
2. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften.
3. Sprinkle in the cumin and combine well.
4. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft.
5. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste.
6. Puree the soup in a blender and serve.

Enjoy!