While we didn’t get another snow day- the weather this morning was definitely cold enough for it. (29F– Brr!) So, it was time to make another big pot of soup. I hate the cold, but I love soup. Some days I feel like getting to warrant making soup is the only plus of the cold.
Vegetable Purees are one of those types of “soups” I make all the time. I guess they’re not really soups, but they are soup-like and make a good quick meal or side. They’re also so easy once you know the formula. Just sauté whatever allium you want -leek, onion, garlic. (comparison here) Add your primary vegetable and heat to soften. (preferably roast it first if it’s a root or hearty veggie, way more flavor that way) Use a 1/2 broth, 1/2 water ratio– just enough to cover your veggies. Add seasonings and/or herbs. Boil for a few minutes. Add a cream/thickening ingredient if you wish (greek yogurt, cream, milk, flour). Heat through. Puree. Done.
Curried Sweet Potato Puree “Soup”
Servings: 6 | Serving Size: ~1.5 Cups | Calories: 188
*Nutrition info via: MyFitnessPal*
- 3 Cups Low Sodium Vegetable Broth
- 3 Cups Water
- 1 Cup Fat-Free Greek Yogurt
- 3 Cups Sweet Potato (peeled, diced) *1 medium Sweet Potato =~2/3 Cup when diced*
- 1.5 Cups Carrot (peeled, cubed) *1 Carrot = ~1/2 Cup when cubed*
- 1/4 Sweet Onion (diced) (difference in types of onions here)
- 1.5 Tbsp Curry Powder (See below to make your own, low-sodium version)
- 1 Tbsp Ginger
- 1/2 Tbsp Cumin
- 2 tsp Cinnamon
- 1 tsp Red Pepper Flakes
- Large sprinkle of Truvia (can sub any sweetener)
- Salt and Pepper to taste and for roasting
- Olive oil for roasting
- Scallions or parsley for garnish (I don’t like parsley)
Curry Powder Blend
-2 tsp Cayenne
-1/2 tsp Tumeric
-1 tsp Cumin
-1 tsp Coriander
-1 tsp Truvia
-1/2 tsp Salt
- Preheat oven to 350F. Brush cookie sheet with olive oil, put carrots and sweet potato cubes on sheet, salt and pepper generously. Cook for 20 minutes.
- In a stock pan with olive oil on medium heat: sweat onion with garlic. (~5 minutes)
- Add roasted sweet potatoes, carrots, broth, and seasonings. Stir.
- Bring to a boil and cover. (Continue boiling for 5-10 mins)
- Reduce to a simmer and stir in the yogurt.
- Use immersion blender or transfer to stand blender to combine slightly to desired consistency. Return to pot if necessary.
- Salt and pepper to taste.
This recipe can easily be doctored to specified tastes and I think it tastes better leftover, because the flavors have more time to marinate. I use that above recipe for curry powder all the time and prefer it to most store bought powders. You could add protein to make more of well rounded meal, serve as a puree under your main meat, or as its own course.