Fall Into The Season
DIRECTIONS
With
Kitchen Goddess Tonya Parker
1. Sauté onion, celery, and carrot in olive oil in a
large saucepan for about 5 minutes, until onions
soften.
2. Add sweet potatoes, and 32 oz broth.
3. Simmer for about 20 minutes or until sweet
potatoes are soft.
4. Puree mixture in a blender or food processor until
smooth, add spices to taste. Add additional broth
to desired consistency.
5.Sauté spinach in olive oil in a large saucepan until
wilted.
Curried Sweet Potato &
Spinach Soup
I created this recipe to serve at my monthly Throat
Chakra Celebration Circle on a night when we were
talking about food practices and choices for healing
the throat chakra. In cooking, the holed cover of the
curry powder came off and much more curry than I
had planned ended up in the soup. Serendipitously,
the soup turned out to taste amazing, and was a big
hit with the circle women.
INGREDIENTS
• 1 large onion, chopped
• 2 ribs of celery, chopped
• 2 cups carrot, chopped
• 2 Tbsp extra-virgin olive oil
• 4 sweet potatoes, peeled, chopped
• 32-42 oz vegetable broth
• 12 oz bag baby spinach, washed
• 3-4 TBS curry powder
• Pinches of sea salt, black pepper to taste
6.Add pureed mixture in with the spinach and stir.
7.Serves 6-8.
Happy Eating Together!