Note: this piece first appeared as the February 2008 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious, comforting dish is rich in immune-boosting beta-carotene. It’s perfect for when you have a cold or are feeling under the weather — the simple purée is easy on the digestive system and very nourishing. Of course, you don’t have to be sick to enjoy the wonderful flavors of this dish!
1 onion, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 whole cinnamon stick
3 whole cloves
3 slices fresh ginger
1 cup apple juice, plus more if desired
water
sea salt to taste
1 tablespoon virgin coconut oil
ground cinnamon for garnish
Place the onion, sweet potatoes, carrots, cinnamon stick, cloves, ginger, and apple juice in a medium sauce pot and add enough water to cover the vegetables. Bring to a boil and cook until the vegetables are very soft, about 15 minutes. Drain. Remove the cinnamon stick, cloves, and ginger.
Place the cooked vegetables in a food processor along with sea salt to taste, more apple juice, if desired, and coconut oil, and process until the mixture is creamy and smooth. Serve warm, garnished with a sprinkle of ground cinnamon.
