Greg and Linda brought us this fun wall hanging as a housewarming gift. Don't you just love it??!! It will be proudly displayed by our bar each Halloween season.
I had just started the FMD eating plan again on Monday so the meal I served was in accordance with Phase 1 of this plan. One of the things I like so much about this eating plan is that it uses real food that everyone loves. I have shared the entree of Chicken Broccoli Rice Bowl the first time I went on the plan. It has become a favorite in the household.
The food I planned was all well recieved and I was happy to be able to eat without worry. I did cheat a bit and enjoy a glass (or two) of wine during the evening and while the sorbet I served for dinner was FMD friendly the cookie was not. All in all it was a succesful day for the eating plan and a very successful dinner party.
I found this recipe for Roasted Sweet Potato Soup with Curried Apples at WholeLiving.com. It had to be adapted very little to make it Phase 1 friendly. I did so by deleting the olive oil used to saute the vegetables. In Phase 3, the use of the olive oil would be encouraged. I did not use sherry to deglaze the pan as it is not on the eating plan. I served the soup and added the garnishes of curried apples, mint and Greek yogurt at the end. If you are sticking to the plan just delete the yogurt although I did add a dollop to my soup. Without the yogurt it is also vegan friendly and with the yogurt it is still vegetarian friendly and would be great for a Meatless Monday meal. Make sure you do garnish with the mint leaves though. Everyone concurred that the mint added a great flavor to the soup.
This soup is out of this world. Everyone raved about it and several people enjoyed seconds. There is no better compliment to a cook in this world then when people ask for seconds.
Roasted Sweet Potato Soup
adapted from Whole Living
4 lg. Sweet Potatoes
1 med. onion, sliced
salt and pepper to taste
3 mini yellow bell peppers, seeded and sliced
1 lg. jalapeno pepper, seeded and sliced
2 lg. garlic cloves, minced
8 c. vegetable broth
2 t. white wine vinegar
1 t. honey
1/4 t. curry powder
1 med tart apple, cored, peeled and cut into small dice
6 oz. plain Greek yogurt
Chopped mint leaves
Place potatoes on a baking sheet and roast in a preheated 400* oven for about an hour, until easily pierced with a fork. Remove from oven and cut in half to allow to cool enough to handle. Remove the flesh from the skins.
Place the onions in a skillet with a tablespoon or two of the vegetable broth. Cook over med heat until onions are caramelized, about 20 minutes, stirring occasionally. Add the peppers, jalapeno and garlic, cook and stir for a few minutes. Add the broth and the potato. Bring to a boil, reduce heat and simmer for about 20-30 minutes.
Working in batches, puree the soup in a blender and place into a clean pot. Taste and adjust seasonings.
In a small saucepan, heat the vinegar, honey and curry powder to a boil. Add the apple. Cook and stir for one minute, remove from heat.
Ladle the soup into bowls and garnish with the curried apples, a dollop of yogurt and a sprinkle of mint. Print Recipe