Norene Gilletz's Carrot and Sweet Potato Soup
- 2 cloves garlic
- 1 slice fresh ginger, peeled (about 1 tbsp)
- 1 large onion, cut in chunks
- 1-2 stalks celery, cut in chunks
- 1 tbsp olive oil
- 1 1/2 lbs carrots, cut in chunks (4 cups)
- 2 medium sweet potatoes
- 1 medium potato
- 8 cups water or vegetable broth
- 2 tsp salt (or to taste)
- Freshly ground black pepper to taste
- 2 tbsp fresh basil
- 2 tbsp fresh dill
- 1-2 tbsp fresh lemon juice (or to taste)
- 1-2 tbsp honey (or to taste)
- Sprigs of fresh dill for garnish (optional)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh (2 tbsp)
- Carrots (1 1/2 lbs)
- Celery (1 stalks)
- Dill, fresh (2 tbsp)
- Dill, fresh (1 Sprigs)
- Garlic (2 cloves)
- Ginger, fresh (1 slice)
- Onion, large (1)
- Potato, medium (1)
- Sweet potatoes, medium (2)
- Canned Goods
Water or vegetable broth (8 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Honey (1 tbsp)
- Olive oil (1 tbsp)
- Salt (2 tsp)
- Drinks
- Lemon juice, fresh (1 tbsp)
Preparation
Read recipe preparation on theshiksa.com
Social Stats
54.1Rating
1-100
1-100
3Tweets
158Facebook
Shares
Shares
0StumbleUpon
Views
Views
298PinterestPins
Recipe Stats
Published September 14, 2012 (5 months ago).
78 people saved this recipe.
