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Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.

  • Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.

  • Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.

  • Serve warm with crumbled goat cheese.

Cook's Notes:

I recommend Aurora or Golden Delicious apples.

Substitute vegetable broth for skim milk to decrease calories or to make it vegan.

Nutrition Facts

254 calories; protein 7.9g; carbohydrates 46.3g; fat 5.1g; cholesterol 5.2mg; sodium 1093.3mg. Full Nutrition
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