Curry a F(l)avor

When I first pitched the idea of a curried soup featuring sweet potatoes, carrots and pumpkin, my wife shriveled up her nose. She said she might be willing to try it, but I should expect that I would have to eat the whole thing myself.

Well, I made the soup today. As I was cooking the first portion in the soup pot, Della came in and said, "That's smells really good." She took a sample and her eyes lit up. Not only did she love it, but she even helped with the spicing!

While I have no plans to turn this blog into one that focuses on the culinary arts, I decided I would share the recipe for this rather unique, low-fat, vegetarian soup.

Curried Sweet Potato-Pumpkin Soup
1 pound raw sweet potatoes, skinned and diced
1 can Vegetable Broth
2 cups carrots, chopped (organic ones taste the best!)
2 cups leeks, chopped
2 tablespoons raw garlic
1 can of Pumpkin (the small can variety)
1 tablespoon butter
3 cups of fat-free Half & Half
1 tablespoon curry powder
1/2 teaspoon ground ginger
Water
Bragg's Liquid Amino Acids (whatever amount you want)

Heat the vegetable broth, sweet potatoes, carrots, leeks and garlic (with enough water to cover) to a boil. Once the carrots are as soft as you want them, stir in the canned pumpkin, butter, half & half and the spices. Simmer, but don't boil. Take the cooked soup and blend it to make a creamed soup.

Makes 10 servings
Each serving contains less than 2 grams of fat, almost no cholesterol and nearly 4 grams of fiber.