Ingredients
2T oil (238c, 0k, 0p, 0f)
1T butter (102c, .01k, .12p, 0f)
2 chopped Shallot (30c, 6k, 2p, 0f)
2 peel and chop medium Beauregard Sweet Potatoes (224c, 52k, 4p, 7.8f)
1 peel and chop medium white-fleshed yam (177c, 42k, 2.3p, 6f)
2 chopped medium orange carrots (50c, 11.68k, 1.14p, 3.4f)
2t salt
1t pepper
32oz Organic Imagine Free Range Chicken Broth low sodium (80c, 8k, 4p, 0f)
1C water
2t garam masala
Dish totals 901c, 119,69k, 13.56p, 17.2f
Servings 4
Serving total 223.25c, 29.92k, 3,39p, 4.3f
Directions
First, wash hands and veggies; then gather all the food you will be using for this dish. Heat the soup pot over medium heat.
2) Place oil and butter in a soup pot, chop the shallots and sauté until translucent. (Using the butter with olive oil is a great combo to add flavor and a rich fat texture.)
3) Peel and quarter the sweet potatoes and yams, but do not peel the carrots (nutrition is in those skins), chop all lengthwise and then chop again into chunks. Place into the pot and sauté along with the shallots until softish. Add 1t salt and 1t pepper.
4) Add the chicken broth and garam masala. Stir and bring to a boil, then turn heat down and let simmer for ~40 minutes. Check the softness of the potatoes, yam, and carrots as you want them mashable.
5) Once soft enough, use an immersion blender and blend into a soup. Taste and add more salt, pepper, or garam masala per your taste. Add water if you want it more liquid, or cook further if you want it thicker.
6) Serving Idea: Add a grind of black pepper on top, and either a sprig of parsley or some sprouts for color.
[x] Flexitarian + Omnivore
[x] Weight Maint
[x] Gluten Free
[O] Keto
[x] Mediterranean
[x] Lectin Avoidance
[O] Oxalate Avoidance: sweet potatoes, yams
[x] Purine Avoidance
— With changes==
[x] Vegetarian + Pescatarian: use veggie broth
[x] Vegan (use veggie broth)
Comments
I made this “off the cuff” for a friend getting some teeth pulled. She had some of these items in her kitchen and did not know what to do with them. She wanted something she could eat, that accommodated her situation and yet was filling and nutritious while she recovered from the minor surgery. This fit the bill and turned out dense, sweet with a hint of spice.
I think this would also be great as a baby food, without the spice and pepper of course. I will be asking a friend to try it out with her child to see if they like the flavor.
