Ingredients
- 2 Tbl Olive Oil
- 1/4 cup butter
- 2 small & 2 large sweet potatoes, peeled and chopped
- 10 large carrots, peeled and chopped
- 2 apple, peeled, cored and chopped
- 2 medium onions, chopped
- 1 tsp chopped garlic
- 1/2 teaspoon minced fresh ginger, peeled
- 1/2 teaspoon ground black pepper
- Sea salt to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry
- 1/2 teaspoon All spice
- Dash nutmeg (to taste)
- 1/2 teaspoon cinnamon
- Dash cayenne
- 1 Tbl Sriracha
- 2 cups low-sodium organic chicken or vegetable broth
- 2 C half N half
- 2-4C water
- ½ C Orange Juice
Directions
1. Coat dutch oven with olive oil and butter in a large, (heavy bottomed pot over medium-high heat). Place the chopped onion in the pot until translucent, add garlic. Next, add 2 C broth, sweet potatoes, carrots, apple, and stir and cook the apples and vegetables until soft.
2. Stir in all seasonings; ginger, ground black pepper, salt, cumin, allspice, nutmeg, cinnamon, cayenne, salt and pepper. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the vegetables are soft, about 30 minutes. Mash occasionally with potato mashers.
3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use an emulsifier and puree the soup right in the cooking pot.
4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, adding orange juice, sriracha, and half-n-half (and anything else I may have forgotten! Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish or crème frieche. You can also toast mini marshmallows and pecans and sprinkle in the center of soup on top of the crème frieche if desired.
