Simple and Delicious: Sweet Potato, Onion, Yellow potato and Ginger Soup

All day I was feeling tense about some of the tasks at hand, News (of more arrests/Tavvakoli’s) in Iran and ostaad Payvar’s death.

Tonight without thinking, I started chopping one big onion, 2 sweet potatoes, 4 yellow potatoes, 3 inches of fresh ginger.  I sauteed, on medium heat, the cut vegetables (size does not matter – unless you need to have the soup ready in less time) and ginger in about 1/3 cup canola oil.  I stirred often so veggies don’t burn. Once they look a bit brown on the outside, i added 1 cup of chicken broth (if you’re vegetarian then skip this) and 4 cups of water. With lid on let simmer for about 10 -15 minutes. Added salt and pepper to taste.

Using a ladle I transferred the soup (Don’t burn your self!) into blender.  Two ladles full at a time, blend/puree for 1-2 minutes.  Pour in bowl and garnish with chopped parsley if you like. 

Variations: You can replace one cup of water with milk or cream, depending on how rich you would like your soup. You might want to garnish with a table spoon of ground flaxseeds (like I do) to make it more omega 3-rich.  I love the nutty flavor of crushed or ground flaxseeds.

You can even add chopped bacon or roasted almonds or pine nuts on the top. Or go for that olive oil swirl or drop a spoon of creme fraiche.  Soups like this have unlimited potential!

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