Sweet potato soup with ginger and turmeric

This sweet potato soup is pure comfort food! Pair it with a slice of Bon Matin™ La mie de l’artisan™ Oatmeal Bread for extra yumminess.

Ingredients

  • 4 slices of Bon Matin™ La mie de l’artisan™ Oatmeal Bread
  • 2 tbsp olive oil
  • 2 tbsp fine herbs
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp cardamom
  • 4 cups sweet potatoes, peeled and cubed
  • 1 potato, peeled and cubed
  • 1 carrot, peeled and sliced
  • 4 cups vegetable bouillon
  • ¼ cup slivered almonds
  • 1 dab of fresh coriander
  • 1 splash of 15% cream

Directions

  1. 1. In a saucepan, heat 1 tbsp. olive oil over medium heat and sauté onion, garlic, and ginger for 1 minute
  2. 2. Add turmeric, coriander, cardamom, sweet potatoes, potato, and carrot. Mix well
  3. 3. Add the vegetable bouillon and bring to a boil
  4. 4. Simmer on medium‑low heat for 30 minutes
  5. 5. When the vegetables are tender, purée in a blender
  6. 6. Preheat the oven to 350 °F.
  7. 7. Brush bread slices with olive oil and herbs and brown in the oven for 15 minutes
  8. 8. When ready to serve, garnish each bowl of soup with a drizzle of cream, a few almonds, and coriander
  9. 9. Serve each bowl with a slice of herb bread