When I began to make this recipe I thought I want to make this similar to the taste of baked sweet potatoes made on special occasions like my Nan would make. This is indeed a tasty variation of that yummy treat. It is also thick and filling.
Serves 3 at 1 cup and 4 tablespoons each
Yields 3 ¾ cups
1 sweet potato, about 10 0z- peeled and cut into chunks
1 pound of baby carrots
1 vegetarian bouillon cube that would be used for 2 cups broth (or one to two broth packets to equal the same)
2 0z onion, sliced
½ tsp dry ground ginger
Pinch of ground cinnamon
1 Tablespoon vegan butter
1 Tablespoon agave nectar
Drizzle of syrup like pancake or maple (optional)
Golden Raisins (optional)
1- Put the potato, carrots, onion and bouillon cube into a pot, about 3 qt size. Cover with water just enough to completely cover all ingredients. Mix together, cover and bring to a boil.
2- Uncover and add in the ginger and cinnamon, mixing well. Simmer, uncovered, for 30 minutes until tender, stirring occasional.
3- In batches puree in a blender. Mix in the butter and agave and mix through in blender.
4- Ladle into bowls and drizzle syrup on top if desired. Another option is instead of using the added syrup you could mix in some golden raisins for added sweetness if desired.
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