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Spicy Potato Soup

Contributed by: Melinda



4 cups cold water
1 tbl salt
2 medium yukon gold potatoes
1 garnet yam
1 sweet potato
2 carrots
Olive oil
1 onion, chopped
1 large garlic clove, chopped
1 inch piece fresh ginger, grated or chopped fine
1 32 oz. carton Imagine organic vegetable broth - may need more to thin
  • Dissolve salt in cold water
  • Peel and chop potatoes and carrots and place in salted water
  • Heat a large soup/stock pot and add olive oil
  • Saute onion until just beginning to brown
  • Drain potatoes & carrots and add with garlic and ginger
  • Stir and saute for a few minutes
  • Add vegetable broth and cook until vegetables are very tender
  • Cool slightly and puree lightly in food processor or blender
  • Return to pot and heat to serving temperature
  • Use additional broth to thin to desired consistency

    Questions about this recipe?

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