Yield: 4 - 6 servings
Sweet is rich -- This root vegetable is not only good as a side dish for thanksgiving and as a dessert, but it is also excellent for soup. Instead of using milk, I made it vegan by using coconut milk and the outcome is awesome.
2 tablespoons Spectrum olive oil
1 large white or yellow onion, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
½ cup celery, chopped
2 pieces fresh lemongrass, 2 inch pieces
1 teaspoon curry powder
1 teaspoon cumin powder
2 leaves bay leaves
3 lbs. sweet potato or yam, peeled and cut to 1 inch pieces
4 cups water
1 tablespoon Frontier vegetable broth powder
1 coconut milk, 14 oz. can
sea salt, to taste
black pepper, to taste
½ cup cilantro, chopped
In a medium size Dutch oven, heat olive oil and cook onion for 3 minutes, stirring occasionally.
Add garlic and ginger; cook for 2 minutes
Add celery and lemongrass; cook for another 2 minutes
Add curry powder, cumin powder and bay leaves. Stir for a few minutes and then add sweet potato, water, vegetable broth powder, coconut milk, sea salt and black pepper.
Bring to a boil and simmer, covered for 10 to 15 minutes or until sweet potatoes are tender. Discard lemongrass and bay leaves.
Remove half of the mixture and puree until smooth. Return pureed mixture to the pot and stir in chopped cilantro before serving.
Taste and adjust seasonings if needed.
Original Talley's recipe from Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery