Sweet Potato & Ginger Soup

This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches.

Step: 1

Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.

Step: 2

Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

Per Serving: 226 calories; protein 3.6g; carbohydrates 34.5g; fat 8.5g; cholesterol 6.3mg; sodium 336.8mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.