Sweet Potato Soup

Sweet Potato Soup

Adapted from Food Network, original recipe here

Ingredients

1 T extra virgin olive oil

1 small or medium sweet onion, chopped

1 T flour

1 T butter

1 T brown sugar

1 ½ c low sodium vegetable broth

2 sweet potatoes, cooked, peeled and cubed (see note)

¼ tsp ground ginger

1/8 tsp cinnamon

1/8 tsp ground nutmeg

1 c milk of choice (see note)

Ground pepper

Directions

Heat olive oil in large pot on medium heat and sauté onions until soft and beginning to yellow.

Adjust heat to medium-low. Have broth measured and ready, then add flour and butter to onions, stirring constantly until the mixture begins to brown…about 1 minute.

Add broth and brown sugar. When mixture boils, stir in the sweet potatoes and spices. Simmer for 5 minutes. Remove from heat and blend the soup using whatever you have on hand – immersion blender is ideal, but a blender or food processor works, too. You might have to work in batches to blend all the soup, and please…vent your blender/processor so the steam can escape!

Once soup is pureed, add the milk and return to heat until steaming. If soup is too thick for your liking, add more broth until you reach your desired consistency. Season with ground pepper and serve, or let cool and refrigerate for later enjoyment. For some extra nutrients top with pumpkin seeds or pecans.

Notes

Sweet potatoes can be cooked in the microwave! Wash and poke the potatoes then cook about 3 minutes, flip then 3 minutes more. Times may vary based on your microwave. Once sweet potatoes are soft, remove from microwave and split them into quarters so they cool faster. Once cool enough, “pinch” the skin off the back and give the orange flesh a rough chop to use in the soup.

This recipe can be made with dairy milk, almond milk, soymilk or really any other milk you like. Your soup, your choice.  

Do things that make sense…this is a great piggyback recipe! Plan your menu to have salmon, baked sweet potatoes and green beans one night for dinner, cooking 2 extra potatoes. Plan to make this soup with your already cooked, leftover sweet potatoes later that night or the next day.