curried-ginger-honey-sweet-potato-soup

 

 

 

 

 

 

 

 

Ingredients

  •  1 tablespoon – olive oil
  • 1 – onion, diced
  • 4 medium-sized cloves – garlic, peeled
  • 6 cups (48 oz.) – chicken or vegetable stock
  • 1 lb. – sweet potatoes, peeled and cut into chunks
  • 1 medium – russet potato, peeled and cut into chunks
  • 2 teaspoons – salt
  • 6 tablespoons – Winter Park Ginger Honey, divided
  • 1 medium – red bell pepper, seeded and diced
  • 2 to 3 teaspoons – curry powder
  • 1/2 teaspoon – pepper
  • 1/4 cup – chopped fresh cilantro

Directions

  •  Heat oil over medium-high heat in a soup pot.
  • Add onion and sauté until translucent, 2 to 3 minutes.
  • Add garlic and sauté 1 minute.
  • Add stock, potatoes and salt. Cover and simmer until potatoes are tender, about 15 minutes.
  • Puree mixture in batches, put soup back over low heat and add 5 tablespoons of the honey, bell pepper, curry powder and pepper.
  • Bring to a simmer, taste and adjust seasonings.
  • Microwave remaining 1 tablespoon honey for 5 seconds on high.

Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro and enjoy!

Serves 4-6

Ginger Honey - 1000x1300 - clear

 

 

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