From our January/February 2021 Customer Magazine
Check out our bi-monthly Customer News Magazine for tasty recipes! This soup
- 2 Onions
- 2 medium carrots
- 2 lb. sweet potatoes (about 3)
- 1 T. grated fresh ginger
- 1 T. mild curry powder
- 1/2 Cinnamon Stick
- Kosher salt and pepper
- 1/4 C. Sliced almonds
- Nonfat Greek yogurt, for serving/garnish
In a 5- to 6-qt slow cooker, combine the onions, carrots, potatoes, ginger, curry, cinnamon, ½ tsp salt, ¼ tsp pepper and 6 cups water.
Cook, covered, until the vegetables are very tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Using an immersion blender (or a standard blender, working in batches), purée the soup. Top with the almonds and dollop with the yogurt, if desired.