Sweet Potato Soup
Ingredients
- 2 large stokes purple® sweet potatoes
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 3 teaspoons sea salt, divided
- 1/4 teaspoon black pepper
- 1 1/4 teaspoons cumin
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup half and half or full-fat coconut milk
- toppings: sour cream, chopped walnuts, and microgreens or chopped chives
Preparation
Preheat oven to 350 degrees
Wrap sweet potatoes in aluminum foil and bake 1 hour, or until easily pierced with fork
When cool enough to handle, peel sweet potatoes and discard skins
Roughly chop and set aside
For extra-creamy sweet potatoes, wrap in foil and bake the night before making soup
Store in refrigerator, still wrapped in foil, then use in recipe as directed
In large pot, warm olive oil over medium heat
Add onion and 1 teaspoon salt
Sprinkle in cumin and black pepper
Cook onion, stirring frequently, 3-5 minutes, until softened
Add garlic and sauté 1-2 minutes
Add 2 cups broth and sweet potatoes
Bring mixture to boil, then reduce heat and simmer 10 minutes
Transfer soup to blender container and blend until smooth (or use an immersion blender)
Add splash of broth to keep things moving, if necessary
If you use blender, carefully return soup to pot
Return to medium-low heat and add remaining broth
Stir in half and half or coconut milk, and add remaining salt
Season soup to taste
Top with sour cream, microgreens or chives, and chopped walnuts