Modified, from "Cooking Vegetarian"
In a large pot, sauté 5 minutes, on medium heat:
- 1 T. CANOLA OIL
- 4 cups chopped CARROTS (1/4" thick)
- 2 1/2 cups peeled, chopped SWEET POTATO
(pieces should be about double the size of carrots, to cook evenly)
- 1 med. small ONION, sliced
- 1 (rounded) T. peeled, coarsely minced fresh GINGER
Stir in, cover pot, and simmer till carrots are soft:
- 4 cups VEG. STOCK (water, plus about 3/4 tsp. of Herbamare)
- 2 T. frozen ORANGE JUICE CONCENTRATE
- 1 rounded tsp. DRIED CORIANDER
- 1/4 rounded tsp. ALLSPICE
- 1/4 rounded tsp. NUTMEG
- small amt. (about 5 twists) of freshly ground BLACK PEPPER
When the carrots and sweet potato are almost soft, add and simmer
about 3 more minutes, till everything is soft:
- 1 heaping cup peeled, chopped APPLE (like Macintosh)
Partially cool, then use the hand blender to break up the chunks, and just partially purée.
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