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Sweet Potato, Carrot, and Leek Soup Recipe

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This recipe for Sweet Potato, Carrot, and Leek Soup, by , is from We No Haf Green Bean ..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Mitrovic

Category:
Category:

Ingredients:  
Ingredients:  
1 sweet potato, peeled and cubed
2 carrots, peeled and roughly chopped
1 leek, washed and roughly chopped (green ends removed)
1 onion, peeled and roughly chopped
2 cloves of garlic, peeled and minced
1 tsp fresh ginger
1 tsp ground turmeric
1 cube of vegetable stock
water
1 chopped green onion (optional)

Directions:
Directions:
Boil some water in the kettle (enough to cover the veggies in a medium size pot).
Wash, peel and prep your vegetables.
Place all the vegetables and garlic in a large saucepan and cover with just enough water. Throw in the vegetable stock cube. Bring to a boil, then reduce the heat to simmer for 10-15 minutes, till veggies are soft.
Add the ginger and turmeric. Remove from the heat and let cool for a couple of minutes. Puree to a smooth soup in a blender.
Serve hot, sprinkled with green onions, with a few slices of crusty bread and a swirl of sour cream or Greek yogurt if you have any on hand.

Number Of Servings:
Number Of Servings:
6

 

 

 

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