Sorry I’ve been off the grid for the last 2 weeks. Ryan and I have been eating enough take out, pub food, and frozen dinners to bring on type 2 diabetes. My body hates me.
To get a fresh start, we stocked up at the grocery store (
$298.17 later!) and I decided to create a few make-ahead meals to keep us on track. This tasty recipe has been on my “list” all winter long, so considering we switch our clocks ahead tonight (yea… signs of SPRING!) I figured this was my last chance to make a “wintery” root vegetable soup. Not only was this ridiculosuly easy, but it also makes enough to last you until next winter!
P.S. I listened (and repeated several times) to this stellar song from Goyte while making this lovely creation.
Adapted from Looneyspoons
- 3 large sweet potatoes
- 1-1/2 chopped onions
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 5 cups reduced sodium chicken broth
- 1 tbsp each grated orange zest and gingerroot
- 1 whole clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp maple syrup
- 1 teaspoon cinnamon
- sour cream to garnish
-Heat oven to 425F.
3. Roast uncovered in the oven for 25 minutes – stir once halfway through.
4. Meanwhile, zest the orange, chop ginger root.