Ingredients
| Quantity | Ingredients |
|---|---|
| SOUP | |
| 2 tbsp / 25 ml | olive oil |
| 1 cup / 250 ml | diced onions |
| 1 | medium sweet potato, peeled and diced (about 1.5 lbs/670 g) |
| 2 cups / 500 ml | chopped carrot |
| 6 cups / 1.5 L | water |
| 1 tsp / 5 ml | nutmeg |
| 1 tsp / 5 ml | coarse sea salt, or to taste |
| 1 tsp / 5 ml | grated fresh ginger root |
| Freshly ground black pepper, to taste | |
| MAPLE-GLAZED WALNUTS | |
| 1/4 cup / 50 ml | coarsely chopped walnuts |
| 1 tbsp / 15 ml | maple syrup |
Directions
Heat oil in a large saucepan over medium heat. When pan is hot, add onions and sauté for 6 to 8 minutes.
Add sweet potato, carrots, water, salt, nutmeg, ginger and pepper. Cover and bring to a boil; reduce heat and simmer for 30 to 40 minutes or until sweet potatoes and carrots are tender and can easily be pierced with a fork.
Meanwhile, in a small mixing bowl combine walnuts and maple syrup; toss to coat. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.
Remove soup from heat, purée with a hand blender until smooth.
Garnish soup with glazed walnuts.
Serves 6.
Nutrition per 1-1/3 cup (325 ml) soup and 1 tbsp (15 ml) walnuts: 203 calories, 3 g protein, 8 g total fat (1 g saturated fat), 33 g carbohydrate, 5 g fibre, 0 mg cholesterol, 488 mg sodium
Source: Leslie Beck's Healthy Kitchen