Savory Sweet Potato Soup

Savory Sweet Potato Soup

This week at I Heart Cooking Clubs (IHCC), we are cooking any Ellie Krieger recipe that features or includes orange-hued ingredients.

The ingredients that come to my mind are pumpkins, sweet potatoes, carrots, oranges, papayas, peaches. In the end I choose Ellie's sweet potato soup. Soups are easily accepted by my toddler, so soup it is!

Recipe adapted from here.

Ingredients:

(Serves 4)

2 tablespoons vegetable oil
1 medium yellow onion, roughly chopped
1 medium red bell pepper, seeds removed and diced
1 cup baby carrots
1 clove garlic, finely minced
1/2 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1 medium sweet potato, peeled and cubed
4 cups water
1 cup canned chopped tomatoes, with their juices
1/2 cup lightly toasted sunflower seeds
1/4 cup extra virgin olive oil
2 tablespoons flax seeds, to garnish

How to:

1. Heat oil over a medium-high heat in a deep pot. Add onions, bell pepper and carrots. Cook until softened. Add garlic, black pepper, and ginger. Stir in sweet potatoes, water, and tomatoes and bring to a boil.

2. Reduce heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

3. Puree the soup together with sunflower seeds and extra virgin olive oil. Once done, ladle into bowls and garnish with flax seeds. Serve warm.

I'm glad I cook this soup. The combination of bell pepper, carrot, sweet potato, and tomatoes produces this lovely orange-reddish hue. The original recipe requires the addition of creamy peanut butter but I don't have any in the kitchen. So, I add sunflower seeds and olive oil instead. The end result is good, if not as great. :)