This Indian-spiced soup gets its rich, creamy texture from pureed sweet potatoes, not heavy cream. Lime adds a nice bright note.
Ingredients
or1 tablespoon of oil, olive, salad or cooking (14 g)
or4 cups, chopped of onions, raw (640 g)
or1 tsp of salt, table (6 g)
or2 cloves of garlic, raw (6 g)
or2 tsps of spices, curry powder (4 g)
or2 tsps of ginger root, raw (4 g) minced
or10 grams of onion and garlic seasoning cube
or2000 grams of sweet potato, rawor2000 grams of squash, winter, butternut, raw
or1/2 unit yields of lime juice, raw (22 g)
or1/8 cup of coriander (cilantro) leaves, raw (2 g)
Preparation
1.
Heat oil in a large nonstick pot over medium heat. Add onion and salt; cook, stirring often, until onion has softened, about 10 minutes. Add garlic, ginger, curry powder and garam masala; stir and cook for 1 minute.2.
Add broth and potatoes; bring to a boil. Reduce heat to medium-low; simmer until potato is soft, about 15 to 20 minutes. Puree soup in pot using an immersion blender (or transfer to a blender and puree in batches). Stir in lime juice (if using) and serve each bowl garnished with cilantro. Yields about 1 cup per serving.
