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Spicy Sweet Spuddy Soup

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Submitted by: kate.one

 

This vegetable soup cooks sweet potatoes, carrots and onion with a variety of spices. The mixture is pureed, and peas are then added along with sherry.
 

Ingredients

  • 1 large onion, diced
  • 5 medium carrots, chopped
  • 8 cloves of garlic, minced
  • 2 large pieces of fresh ginger, minced
  • 3 large sweet potatoes, peeled and cubed
  • 4 large vegan bouillon cubes
  • 8-12 cups water
  • 1 large tablespoon tomato paste
  • 3/4 tbsp fennel seeds
  • 3/4 tbsp red pepper flakes
  • 3/4 tbsp cumin
  • 3/4 tbsp cayenne
  • 3/4 tbsp chili powder
  • 1/2 tbsp turmeric
  • 1/2 tbsp garam masala
  • 1/2 tbsp black pepper
  • 1/2 tbsp ground mustard
  • 1/2 tbsp salt
  • 1/4 tbsp cinnamon
  • 1 can sweet peas, drained and rinsed
  • 2 tbsp sherry or vinegar

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Method

Spray an 8-qt soup pot with nonstick spray, add onion and carrots, then cook until translucent and just beginning to brown. Add garlic and ginger; stir about 1 minute. Add sweet potatoes; cook and stir about 2-5 minutes, until all vegetables caramelize, but do not burn or stick to pot. Add water, boullion, tomato paste, red pepper flakes and fennel seeds. Bring to a boil, and boil very lightly about 20 minutes. Add remaining spices; continue to simmer until vegetables began to break down. Using a hand-held mixer or immersion blender, blend until desired smoothness; then add peas. Continue to cook to marry the flavors. Stir in sherry or vinegar prior to serving.

 

Notes: Adjust quantity of spices and ginger depending upon your heat tolerance.

 

Number of Servings: 8-12

 

Submitted by: kate.one ()

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