Page 84 - Tracy Anderson Magazine - Fall 2021

JAPANESE SWEET POTATO, CORN, AND GARAM MASALA (serves 4)

INGREDIENTS
2 cloves garlic, peeled and smashed 3 Tbsp vegan butter
6 Japanese sweet potatoes, peeled and 2 (13.5-oz) cans coconut milk 3 ears corn, kernels cut off
cut into large chunks
1 cup vegetable stock Toppings: Fresh coconut, sliced chilies,
1½ tsp garam masala mint chiffonade
Salt to taste

1. In a pot, add sweet potatoes, garam masala, garlic, then adjust seasoning as needed.
coconut milk, vegetable stock, and salt. Bring to boil, then 3. In a sauté pan, heat vegan butter and sauté corn over
reduce to simmer, cooking low until potatoes are fork high heat until browned and caramelized (about
soft (about 15 to 20 minutes), stirring often to prevent 5 minutes). Season with salt and remove from heat.
scorching. 4. To serve, ladle soup into bowls and top with sautéed corn,
2. Transfer mixture to a blender and purée until smooth, fresh coconut, chilies, and mint.

SWEET ON
SWEET POTATOES!
Naturally low in fat and high in
CHEF’S
CHOICE! nutritional value, Japanese sweet
potatoes are packed with health benefits.
Ginger adds a different This purple-skinned tuber is rich in
flavor to a classic soup— antioxidants, as well as heart-healthy
all vegan, dairy-free, minerals. Plus, the nutrients in them
and gluten-free. may help you lose weight, banish
depression, improve your vision,
and control glucose
levels.

GINGERY LEEK AND POTATO SOUP (serves 4 to 6)

INGREDIENTS
3 Tbsp avocado oil 2-inch knob ginger, finely grated Freshly ground black pepper to taste
3 large leeks, green parts removed, cut in 6 medium-size Yukon Gold potatoes, ½ cup vegan sour cream
half and soaked in water to remove sand, peeled and cut in half ½ bunch fresh chives, finely cut (for
then sliced into rounds 2 quarts vegetable stock garnish)
6 cloves garlic, peeled and smashed Salt to taste

1. In a large pot, add avocado oil and heat over medium apart (about 15 to 20 minutes).
high, add leeks, garlic, and ginger. Cook until softened, 3. Transfer mixture to a blender and blend until smooth,
about 10 to 12 minutes, stirring often. then adjust salt and pepper as needed.
2. Add potatoes and vegetable stock, season with salt and 4. To serve, ladle soup into bowls, then swirl in vegan sour
pepper, then simmer gently until potatoes are soft and fall cream and top with fresh chives for garnish.

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