2 tbs Suncoast Gold Macadamia Oil
1 tbs minced garlic (about 2 cloves)
2 cups (300g) diced yellow or brown onion
1 tsp natural salt, plus more to taste
½ cup (66g) diced celery (about 2 ribs)
½ cup (42g) finely chopped cilantro stems/roots (from one bunch)
2 tbs minced ginger, plus more to taste
8 cups (1.14kg) roughly chopped orange sweet potato
4 cups (1l) vegetable broth
4 cups (1l) Suncoast Gold Macadamia Milk
1 tbs fresh lemon juice, plus more to taste
2 ½ tsp GF tamari or soy sauce, plus more to taste
freshly ground black pepper, to taste
finely chopped cilantro leaves to serve
In a large saucepan, heat the oil over medium heat. Add the garlic, onion, and ¼ teaspoon of salt. Sauté for 5 minutes, until the onion is soft and translucent. Add the celery and sauté for 5 minutes, then stir in the cilantro roots, ginger, and sweet potato. Add the vegetable broth and ¼ teaspoon of salt. Increase the heat to high and bring just to a boil, then reduce the heat to medium and simmer gently for about 30 minutes, until the vegetables are tender.
Allow the soup to cool slightly, add the macadamia milk, then pour it into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy (remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend). Return the soup to the saucepan, add the lemon juice, tamari, remaining ½ teaspoon salt, and warm over low heat. Tweak lemon juice, tamari, add salt and pepper to taste, and serve.
Created by Tess Masters aka 'The Blender Girl'
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