Vargr
Vargr
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This soup is sweet, yet not overly so, with savory notes. Rich, but not heavy. Creamy, with lingering taste on the tongue. Oh, and did Vrghr mention that it only needed about 15 minutes of the cook's time, and a bit over a half hour to create? And it's all made in one "Instant pot" - type cooking device, so clean up and mess is nearly non-existent!
Not to mention it really looks nice on the table, with vibrant colors and enticing aroma.
WOOT! This is totally a winner in wuffy's book!
VEGETARIAN FRIENDLY too! (when made with vegetable broth, as wuffy did)
Ingredients:
2-3 medium Sweet Potatoes, peeled and cut into cubes/chunks
4-5 Carrots, chopped (or about 1.5 lb of those prepared "baby" carrots)
1 sweet Apple (honeycrisp, gala, etc.), peeled, cored, and chopped
2 tablespoons Butter
1 medium Onion, diced
2 tablespoons Minced Garlic
2 tablespoons grated fresh ginger (or ginger paste)
1 tablespoon Lemon Juice
2 teaspoons Turmeric
2 teaspoons Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon ground Black Pepper
4 cups chicken or vegetable stock (or 4 cups water + 4-5 teaspoons Better than Bullion chicken/veggie stock)
1 (14-ounce) can coconut milk
(Optional) 1 tablespoon Maple Syrup
Yogurt or heavy cream or coconut milk for drizzling
Sprinkle of Paprika or Nutmeg for garnish
Directions:
Set instant pot to brown/saute - high
Heat butter, and add diced onion. Saute until onion is starting to brown a bit (about 10 minutes). Add the minced garlic and continue to saute for another couple minutes, until garlic is fragrant but NOT browned.
Add remaining ingredients except the coconut milk.
Change Instant Pot to Pressure (high) mode. Put on lid and close vent to Pressure mode. Pressure Cook for 8-10 minutes
Do a quick release
Using an immersion blender, blend the soup until smooth
Stir in Coconut Milk
Ladle into bowls and garnish with a drizzle of extra coconut milk, heavy cream, yogurt, etc., and a little sprinkle of sweet paprika or nutmeg
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We grow not old, so long as we continue to chase our dreams.
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