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Sweet Potato and Yam Soup
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Yummy tummy warmer with a hint of curry


Serves/Makes:8 or more

  • 2 large sweet potatos, peeled and cubed
  • 1 large yam, peeled and cubed
  • 1 medium sweet onion, chopped
  • 1 cup (225 ml) chopped celery
  • 1 cup (225 ml) chopped carrots
  • 1 tbsp (15 ml). butter
  • 2 tbsp (30 ml). curry powder, heaping
  • 4 chicken or vegetable bullion cubes
  • 1 tsp (5 ml). ginger grated or powdered
  • salt and pepper, to taste
  • 2 bay leaves
  • 1 tsp (5 ml). basil
  • water to cover
  • In a large pot, simmer onions and celery in butter until onions become clear.
  • Once clear, add curry powder and ginger and mix till heated and fragrant.
  • Add sweet potatos, yams,and carrots.
  • Add just enough water to cover.
  • In a small pot, combine one cup water and bullion cubes; heat just to a boil.
  • Pour bullion into the large pot and bring to a boil.
  • Turn heat down to just a simmer adding remaining spices and salt and pepper to taste.
  • Cover and simmer 2 hours, adding water as needed.
  • Remove bay leaves before serving.
Very easy, and so tasty, goes well with baking powder bisquits.

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