Yields 8 cups; 4 to 6 servings
1 tablespoon olive oil
1 onion, diced
4 medium-sized cloves garlic, peeled
6 cups (48 ounces) chicken or vegetable stock
1 pound sweet potatoes, peeled and cut into chunks
1 medium russet potato, peeled and cut into chunks
2 teaspoons salt
6 tablespoons orange blossom honey, divided
1 medium red bell pepper, seeded and diced
2 to 3 teaspoons curry powder
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/4 cup chopped fresh cilantro, optional
In soup pot, heat oil over medium-high heat. Add onion and sauté until translucent, 2 to 3 minutes. Add garlic and sauté 1 minute. Add stock, potatoes and salt.
Cover and simmer until potatoes are tender, about 15 minutes.
Pureé mixture in batches, put soup back over low heat and add 5 tablespoons honey, bell pepper, curry powder, pepper and ginger. Bring to simmer, taste and adjust seasonings.
Microwave remaining honey for 5 seconds on high. Serve soup drizzled with a little warm honey and sprinkled with chopped cilantro, if desired.
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