Masala Sweet Potato Stew | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Masala Sweet Potato Stew

Serves: 6 to 8

Your rating: None (6 votes)
Your rating: None (6 votes)

A hearty vegetables stew that can be served over cooked quinoa or lentils.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a saucepan, heat oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and spices and cook for 2 to 3 minutes, until quite aromatic. Stir in carrots, sweet potatoes, celery and water or broth. Cover and bring to a boil.

Add salt and lower heat to simmer for about 15 minutes, or until vegetables are tender. If you wish, puree the soup in a blender until creamy or serve as is atop quinoa and lentils.

Garnish with lime wedges, a dash of cayenne, coconut and fresh parsley.

Recipe by Ami Karnosh, PCC Cooks instructor

Source: Inspired by Root Soup recipe by Myra Kornfeld in “The Voluptuous Vegan.”

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

comfort food!

this is so good! Don't omit the lime it really adds!

Post new comment

Login or register to post comments

Login (Why?)