This aromatic, bright orange soup will brighten up any fall meal – quick and easy too! Serves 6-8.
Ingredients
- ½ cup water
- 1 medium yellow onion, diced
- 1 large sweet potato cubed (about 3 cups)
- 2 carrots, sliced or diced
- 1 organic granny smith apple, cubed (don’t peel)
- Water to cover (about 4 cups)
- 2 tsp curry powder (more or less to taste)
- 2 cloves fresh minced garlic
- 1 tsp fresh grated ginger
- 3 Tbsp fresh lemon juice
- 1-1/2 tsp salt
- Cilantro for garnish
Directions
Heat ½ cup water in a large pan – once near boiling add onions and cook for about 2 minutes. Add yams carrots, apple, curry powder and enough water to cover the veggies. Let cook for 10 – 15 minutes until veggies are soft. Add garlic, ginger, lemon and salt. Puree with hand blender. Garnish with fresh cilantro and serve.
