Make these bright, beautiful sunny soups all at once, freeze portions, and enjoy during the month of October. Be well.
2 large sweet potatoes
1 large onion, loosely diced
2 garlic cloves, smashed
1-inch knob of fresh ginger, chopped
1 tsp. ground cinnamon
1/4 tsp. ground cloves (optional)
1 tsp. ground cumin
1/2 tsp. turmeric
3 c. chicken broth
Salt and pepper to taste
Avocado slices drizzled with lime juice
Heat 1 Tbsp. olive oil over medium-high heat in a large, deep sautee pan.
Add diced sweet potatoes. Sautee for 7-8 minutes or until ingredients turn golden brown.
Reduce heat to low, add garlic, and cook 10 more minutes, until vegetables are a caramel color.
Puree in a blender or mash with a potato masher.
Add salt and pepper to taste.
You will need:
Sesame or olive oil
1 onion, chopped
2 cloves garlic, minced
1 inch fresh ginger root, minced
1 teaspoon each: salt, black pepper, turmeric, cumin powder, coriander powder
1/2 teaspoon each: fenugreek seeds (or powdered fenugreek) and cinnamon
pinch cayenne if desired
1/4 cup peanut butter (you can substitute almond or cashew butter if you like)
3 1/2 cups chicken broth or vegetable broth
2 cups stewed tomatoes
1 cup chicken or tofy, sautéed in:
2 Tablespoons sesame or olive oil
1 teaspoon Tamari (i.e. wheat-free soy sauce)
chopped fresh cilantro for garnish
Sauté onion on low heat for 10 minutes, until browned. Add carrots, garlic and ginger. Add spices and sauté on low heat for 3-4 minutes, stirring occasionally.
Add nut butter and stir to dissolve.
Add broth and tomatoes. Bring to a boil, reduce to summer and cook about 30 minutes on medium-low heat.
Prepare chicken or tofu.
Add to soup pot.
Mince cilantro and mix into soup.
You will need: