This is a very simple and easy recipe for a quick dinner. Serve this with a tossed green salad on the side.
INGREDIENTS: 6 servings
1 medium white potato, peeled and diced
1 medium sweet potato, peeled and diced
1 large apple, cored and diced
5 medium – large carrots, peeled and sliced into coins
1 small onion, peeled and diced
1 can pure pumpkin puree
2 large cloves garlic, peeled and chopped
2 medium bay leaves
1 teaspoon ginger powder, or fresh grated ginger
1 teaspoon curry powder
1/4 teaspoon of nutmeg
1/2 teaspoon turmeric
1/2 teaspoon garam masala (optional)
1 teaspoon of salt and pepper to taste
Cover all ingredients with water and cook until tender in a covered pot
1 cup chicken broth
1 cup whole milk (for a richer consistency add 1 cup of heavy cream or half and half)
1 tablespoon brown sugar (optional, but rounds out the taste)
Bring everything back to a low boil then reduce to simmer and cook for 15 minutes.
Remove bay leaves and remove pot from heat. Using a hand blender, blend the soup while in the pot until nice and smooth and velvety. If you don’t have a hand blender you can use a blender or food processor.
Return to heat and bring to simmer, adjust seasonings if necessary. If the soup is too thick add a little more chicken stock, milk or cream to taste.
Serve with your favorite salad and soak up all the vitamins and beta carotene!