Thursday, November 27, 2008

Sweet Potato Soup (with Curry & Garlic)

Here is an heirloom recipe passed to me by my lovely new Facebook friend,
Nancy Pugh, who got it from her friend Helen Heenan, New Zealand, who got it
from her grandmother. That is the beauty of "networking" at its most organic!
I have made a couple of minor adjustments (you guessed it: I used the

2 med.- lg. sweet potatoes, diced into ~ 1 cm cubes
1 - 2 tsp. curry powder
75 Gm butter (~ 2/3 stick)
2 - 4 cloves, garlic

Cook all ingredients together, low heat to melt butter. Add water to cover & cook together until sweet potatoes are cooked through.
Transfer into the VitaMix cannister and whir until homogeneous (don't drain
before doing that).

Add milk or vegetable stock just before serving, to desired thickness.
May freeze.
Taste improves with age.
**The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. UNTIL DECEMBER 15, 2008, with each VitaMix purchase from this site, you could win a $50 Gift Card (shipping is free). To learn more about this contest and the amazing Whole Food Machine (10-Appliances-in-One), click here. The Vita-Prep mentioned above can also be purchased at this site if you are a professional (or aspiring) cook.

***Sign up for your FREE Whirled Soup Newsletter, delivered to your email 'doorstep' 3 X a month-- try recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friend-- please click on the ORIGINAL ARTICLE at the top of this Note to arrive at the Whirled Soup blog and register for the newsletter.

**Thanks to Manoel Silva for the photo of the prize-winning sweet potato. Manoel displays his photos at StockXpert at

Monday, November 24, 2008

Taco Soup

  • 6 cups broth
  • 1 onion ( or more!)
  • 1 small can mild chopped jalapeno peppers
  • 2 cloves chopped garlic ( or more!)
  • 1 can corn
  • 1 can black beans

  • 1 small can tomato paste
  • 1 Tbsp. chili powder
  • 2 tsp.cumin
  • 2 tsp.lemon juice

  • Simmer 30-40 minutes.
    Karen states: "For my broth, I use chicken seasoning, and before adding the water, I saute' the onion and garlic."

    Add the following to an empty bowl and then pour the hot broth on top:
    corn chips
  • diced tomatoes
  • diced green onions
  • grated cheese
  • diced avocado

  • This is a sort of 'haystack' soup (Adventists will know what I mean).

    Credit goes to Sheri Townsend for the delightful recipe and to Karen Ritchey for posting it on Facebook. Olé!

    **image courtesy of Jacek Chabraszewski on StockXpert at

    B is for Black Bean Mulligatawny with Celery & Apple Chutney

    Yummy, delightful soup to serve your family or company on crisp pre-Christmas days. It smells divine! And it is soooo easy to make if you have a VitaMix! This recipe can be found on the VitaMix site.

    Yield: 5 cups
    Prep Time: 5 minutes
    Cook Time: 7 minutes

    Celery & Apple Chutney
    1/2 cup tart apple
    1/4 cup celery
    1 tablespoon fresh cilantro
    1 tablespoon fresh lime juice

    Place all ingredients in Vita-Mix container in order listed. Secure two-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #4 or #5. Run for 5-10 seconds or until ingredients are chopped to desired consistency. If necessary, use the tamper to push the ingredients into the blades while proessing. Do not over mix

    Black Bean Mulligatawny Soup
    2 cups 480 mL reduced sodium, low fat chicken broth
    14 oz. black beans cooked, drained
    3/4 cup onion
    1 cup 240 mL light coconut milk
    2 tablespoons 30 mL tomato paste
    1 teaspoon fresh ginger
    1 teaspoon madras curry powder
    1 teaspoon fresh lime juice

    Place all ingredients in VitaMix container in order listed. Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 6 to 7 minutes.

    Serving Instructions

    Ladle soup into two bowls; top each with about 1/4 cup (60 mL) chutney. Serve immediately.