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Ingredientes
- 1 tsp vegetable oil extra virgin olive oil spray
- 1/2 med onion coarsely minced
- 1 lrg leek coarsely minced healthy pinch salt and black pepper
- 1/2 tsp ghee mixed with
- 1 1/2 Tbsp. curry pwdr Madras healthy pinch pumpkin pie spice or possibly cloves
- 2 lrg sweet potatoes coarsely minced
- 1/2 tsp dry orange peel
- 5 c. ready-to-serve vegetable broth low sodium water
- 2 Tbsp. sweet Hungarian paprika or possibly to taste and color
- 1 Tbsp. fruit vinegar see note
- 2 Tbsp. nonfat plain yogurt or possibly more
- 1 x 1/2-oz bacon slice (optional) fried crisp, crumbled minced fresh herb (optional)
Direcciones
- 1. Heat soup pot; add in oil and spray; add in onion and leek. Cook onion and leek, stirring, till leek softens. Combine curry pwdr and ghee and add in to the pan; cook, stirring, 1 minute.
- 2. Add in sweet potato, orange peel and broth. Bring just to a boil; cover; reduce heat immediately and simmer 20 min or possibly till sweet potato is tender but not mushy. Blend or possibly process mix till smooth. Soup may be made ahead to this point and gently reheated.
- 3. Add in water to yield about 8 c. soup. Reheat gently. Turn off the heat. Taste the warm soup and add in paprika and fruit vinegar to taste; remembering which a little sour yogurt will be added at table. Serve drizzled with stirred yogurt and sprinkled with bacon (if using). Garnish with a fresh herb if you like.
- POINTS: 3.5 (excludes bacon)
- VARIATIONS: Garnish with cooked red lentils toss with a minced chives instead of bacon. Substitute yukon gold or possibly orange yams for the sweet potatoes. Use this same soup recipe for butternut or possibly other winter squash. If you want a spicier soup, substitute some or possibly all of the sweet paprika with warm paprika. Herb suggestions: cilantro, parsley, tarragon, sage or possibly lemon verbena.
- Recipe appears in the Curries volume of the mini-menu series by Cole. Original suggested orange yam and cilantro. We modified the recipe to include allspice, orange, paprika and vinegar.
- Description: "Onion and leek with comforting sweet potato; scent of orange"
- Yield: 8 c.
- Serving Ideas : We served with a slice of hot rye bread; would go well with sour dough.
- NOTES : Full bodied, low calorie soup with autumn color, creamy texture and teasing aroma.
- Tested with light yellow (pale orange) sweet potatoes. We added orange peel and paprika for more depth. A splash of blood orange vinegar or possibly fig vinegar helped to tame the sweetness of the potatoes and enhance the aroma.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 4 servings | |
| Calories 801 | |
| Calories from Fat 72 | 9% |
| Total Fat 8.04g | 10% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.03g | |
| Cholesterol 4mg | 1% |
| Sodium 2116mg | 88% |
| Potassium 1312mg | 37% |
| Total Carbs 177.86g | 47% |
| Dietary Fiber 6.4g | 21% |
| Sugars 3.54g | 2% |
| Protein 5.94g | 10% |
