Sweet Potato Soup
This is a classic sweet potato soup that minimizes the use of other ingredients that mask the true sweet potato flavor. The recipe calls for leaving some of the skins in the soup to enhance its flavor. Minimize the use of water which can dilute the soup. Enhancements are suggested to change up the recipe and make it your own.
4-6 servings
Prep time: 15 minutes
Cooking time: 40 minutes
Ingredients
4 tablespoons organic unsalted butter
1 shallot, thinly sliced
3/8 teaspoon dried thyme
4 cups water, veggie broth, chicken broth or bone broth just enough to cover the sliced sweet potatoes.
2 pounds sweet potatoes (use the classic red fleshed variety), only peel half of the potatoes cut potatoes and slice ¼ inch thick
1 tablespoon honey
½ teaspoon apple cider vinegar
kosher salt and pepper to taste
Directions
Melt butter in large saucepan over medium-low heat. Add shallot and thyme and cook until shallot is softened but not browned, about 5 minutes.
Add sweet potatoes, honey, vinegar, 1½ teaspoons kosher salt, 1/4 teaspoon pepper, and the cooking liquid just enough to cover, increase heat to high and bring to simmer.
Cover and simmer for 30 minutes.
Cook until potatoes are very soft,
Process soup with immersion blender until smooth, 45 to 60 seconds. If you don’t have an immersion blender. process small batches in a blender.
Return the soup to the pot. Bring to simmer over medium heat, adjusting consistency if desired. Season with salt and pepper to taste.
Serve, topping each portion with sprinkle of chives (optional).
Make it your own
Add 1-2 tablespoons fresh grated ginger, step 2
1/2 teaspoon ground cumin, step 2
Add 1-2 carrots sliced along with the sweet potatoes, step 2
Add a coarsely chopped apple, sep 2
Don’t peel the sweet potatoes, it will add more earthiness flavor
Substitute lemon juice for the vinegar, step 2
Use 1 small onion instead of the shallots, step 1
1 tablespoon to 1/4 cup smooth peanut butter (to taste), step 5
Garnish with pumpkin seeds, sunflower seeds, cilantro, or basil, step 7
Adapted from Cooks Illustrated “Sweet Potato Soup”