Sweet Potato Soup

2 T oil or ghee butter

1 Spanish onion or 2 large yellow onions, diced

1 carrot, diced

1 stick celery, diced

4 sweet potatoes unpeeled, and diced

1/4 t cardamom

1/2 t tumeric

1 t ground cumin

Vegetable stock to cover (2-3 cups)

1/2 t salt

14 fl oz tinned tomatoes (or fresh tomatoes)

Fresh cilantro (if desired)

Cook the onion in the oil or butter (keeping the lid on to help to reduce the chance of burning the onions), add the carrot, celery, sweet potatoes and spices and cook for a few minutes longer (remove the lid at this time). Pour over the stock, add the salt and tomatoes and bring to the boil. Cover, reduce heat to simmer the soup until the potatoes are very soft, about 20 minutes. Let sit and cool for 10 minutes, then puree. Adjust seasoning and consistency and serve warm. Top with fresh cilantro. Makes 4 servings.

During the autumn root vegetables help to “ground us” when the winds of the season want to carry us away and the warmth of the soup helps to “calm us”. Enjoy!

Legend:

T = Tablespoon

t = teaspoon