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!




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