Pantry Challenge IV: Sweet Potato Soup
This post could alternately be titled, A Girl and her Food Processor: A Love Affair
I got this puppy a few weeks ago as a house warming present (haha - seeing as I'm moving so soon), but I've been finding excuses to use it for anything. The other day I actually tried to make homemade orange juice...but when you put a tangerine in a food processor, you get an apple-sauce like mess.
Today's processing adventure was much more fruitful. (Oh, the jokes!)
A Vegan Sweet Potato Soup Recipe! Adapted from this recipe. At this rate, I'm cleaning the pantry out so quickly I'll actually have to go to the grocery store soon...
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| "I love you, too. Brrrrrrrrr." |
Today's processing adventure was much more fruitful. (Oh, the jokes!)
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| Sweet Potato Be Gone! |
1 tbsp olive oil
1 finely diced onion
2 stalks celery
1 cup chopped carrots
3 diced sweet potatoes (peeled)
1 cup almond milk
4 cup water
4 cup water
2 bay leaves
1 tsp nutmeg
1 tsp thyme
1/2 tsp agave nectar or brown sugar
salt & pepper to taste
shake of cinnamon
Heat olive oil at the bottom of a large stock pot. Simmer onions until beautiful. Mix in carrots and celery. Let them hang out while you prepare your potatoes.
Peel and cube potatoes. Add to pot, and cover with approx 3-4 cups of water. Don't completely immerse vegetables, leave about one inch of the vegetables above water.
Simmer, covered, for 20 minutes.
Now your potatoes and carrots will be lovely and mushy. Place larger chunks of vegetables in food processor, add 1 cup almond milk. Process.
Add back to your main pot and cook for another 15 minutes to combine with remaining non-processed liquid in stock pot.
Taste test! At this point, stir in any sugar or cinnamon to taste.
Heat olive oil at the bottom of a large stock pot. Simmer onions until beautiful. Mix in carrots and celery. Let them hang out while you prepare your potatoes.
Peel and cube potatoes. Add to pot, and cover with approx 3-4 cups of water. Don't completely immerse vegetables, leave about one inch of the vegetables above water.
Simmer, covered, for 20 minutes.
Now your potatoes and carrots will be lovely and mushy. Place larger chunks of vegetables in food processor, add 1 cup almond milk. Process.
Add back to your main pot and cook for another 15 minutes to combine with remaining non-processed liquid in stock pot.
Taste test! At this point, stir in any sugar or cinnamon to taste.
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