Sweet Potato Soup Recipe
Here is a great holiday season soup; the color just invites you in.
Ingredients:
1 tsp. Salt
4 large Sweet Potatoes, unpeeled and quartered
1 Tbsp. Canola Oil
1 large Onion, chopped
1 Cup Celery Stalks, chopped
3 Cups Carrots, peeled and chopped
5 Cups Chicken Broth
1/2 tsp. Thyme
1 Pinch Freshly Ground Nutmeg
1/2 tsp. Ground Cumin
Salt and Pepper to taste
1/2 tsp. Dried Oregano
Directions:
In a large pot, add enough water to cover the quartered sweet potatoes and the tsp. of salt and wait for the water to boil, then add the sweet potatoes to the water and cook until tender. With a colander, drain the potatoes, and once they’re cook, removed their skins by hand.
In the same pot on medium heat, add the oil, onions, celery, and carrots and sauté until soft. Add the broth and the potatoes, bringing to a full boil, then reduce heat and let simmer for 40 minutes.
While simmering add the thyme, nutmeg, cumin, salt, pepper, and oregano. If the consistency seems too thick, add extra chicken broth. Taste, the check the seasonings, and add more if needed. With a blender or food processor puree the soup until almost smooth.
And Enjoy!
Prep Time: 45 minutes
Cook Time: 45 minutes
Yield: 6 servings
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