Curry-Kissed Sweet Potato, Fennel, and Orange Soup
This recipe is the perfect soul-warming solution to a chilly midwinter day. Better yet, this soup is chockablock with health benefits from the antioxidant-rich sweet potatoes to the immune-boosting, vitamin C-rich fennel and orange.
1 Tbsp (15 mL) coconut oil
1 yellow onion, trimmed and sliced
2 garlic cloves, minced
1 lb (450 g) sweet potato, peeled and cut into 1/2 in (1.25 cm) pieces
1 large fennel bulb, trimmed and thinly sliced, fronds reserved for garnish
1 tsp (5 mL) curry powder
1/4 tsp (1 mL) salt
4 cups (1 L) low-sodium vegetable or chicken stock
1 cup (250 mL) freshly squeezed orange juice
1/2 tsp (2 mL) sherry vinegar or red wine vinegar
1/4 cup (60 mL) sour cream or Greek yogurt, for garnish
Finely grated zest from 1 orange, for garnish
Heat oil in large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in garlic, sweet potato, fennel, curry powder, and salt. Cook, stirring, until fragrant, another 2 to 3 minutes. Add stock, cover pot, and bring soup to a boil. Reduce heat to low and let soup simmer until potato and fennel are soft, about 15 minutes.
Remove pot from heat and, working in batches, purée soup in blender or with immersion blender until smooth.
Transfer puréed soup back into pot and warm over medium-low heat. Stir in orange juice and vinegar and bring soup to a simmer.
To serve, divide soup among serving bowls and garnish with a dollop of sour cream and a sprinkle of reserved fennel fronds and orange zest.
Serves 4.
Each serving contains: 243 calories; 9 g protein; 7 g total fat (5 g sat. fat, 0 g trans fat); 39 g total carbohydrates (11 g sugars, 6 g fibre); 322 mg sodium
source: "Sweet & Juicy", alive #375, January 2014
Curry-Kissed Sweet Potato, Fennel, and Orange Soup
Directions
READ THIS NEXT
SEE MORE »
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.