Harvest Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tbsp oil (divided)4 cups chicken stock1 14oz can of coconut milk3 cups corn (frozen)2 lbs sweet potato diced into 1 inch pieces3 tbsp butter1 onion diced1 carrot peeled and diced3 stocks of celery diced1 garlic clove minced1 tsp curry1/2 tsp coriander1/2 tsp cumin1/4 tsp cinnamonSalt and pepper to taste
Pre-heat oven to 375 Celsius
Lightly oil a cookie sheet in oil
Toss potatoes and carrots in oil and salt and pepper, roast on cookie sheet until tender.(30 min) remove from oven. When cool, mash either in a blender or with a potato masher until smooth lumpiness
p\Put 2 tbsp of oil in pot over med heat, add butter ,onions and celery. cook until onion is translucent. (3 min)
Add garlic, curry powder, coriander, cumin and cinnamon. cook 30 sec
Add chicken stock and coconut milk, bring to a boil. Add sweet potato, carrot mix and corn. Cook for 10 min
Serve when ready :D
Number of Servings: 8
Recipe submitted by SparkPeople user JANTINA1.
Lightly oil a cookie sheet in oil
Toss potatoes and carrots in oil and salt and pepper, roast on cookie sheet until tender.(30 min) remove from oven. When cool, mash either in a blender or with a potato masher until smooth lumpiness
p\Put 2 tbsp of oil in pot over med heat, add butter ,onions and celery. cook until onion is translucent. (3 min)
Add garlic, curry powder, coriander, cumin and cinnamon. cook 30 sec
Add chicken stock and coconut milk, bring to a boil. Add sweet potato, carrot mix and corn. Cook for 10 min
Serve when ready :D
Number of Servings: 8
Recipe submitted by SparkPeople user JANTINA1.
Nutritional Info Amount Per Serving
- Calories: 17.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.3 g
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