Our recipe this month is brought to you by the Market Common’s very own Emma Ware— nutritionist by trade and a foodie by passion. Her new Fast Wholesome Cooking cookbook has us all prepared to sweeten up our sweeties this Valentine’s month! To learn more about Emma and her foods, visit www.itsnotadiet.net.
Sweetie’s Sweet Potato Soup
4 sweet potatoes, peeled and cut into cubes
4 cups of water
1 tsp salt
1 tsp black pepper
1 Tbs cinnamon
1 Tbs curry powder
1 Tbs fresh grated ginger
3 Tbs olive oil
5-8 Tbs honey
2 ounces half-and-half (or non-dairy creamer of choice)
In a large pot, cook the sweet potatoes in 2 cups of water until soft, approximately 15 minutes. Drain and mash.
Add the remaining ingredients, except the cilantro, including an additional 2 cups of water.
Simmer for 10 minutes. Remove from the stove, and allow to cool for 20 minutes, or until the soup is not scalding.
Transfer the soup from your pot into a blender. Puree until creamy and the color is rich. Add more water, half-and-half, and seasoning until soup reaches desired thickness and taste.
Serve the soup warm and garnish with fresh cilantro leaves.
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