Sweet and savory, this soup is incredibly satisfying on a cold rainy day. Who knew the humble sweet potato can pack this much flavor punch? The soup is creamy and filling without the heaviness.
1 | Melt butter or heat oil in a large saucepan over medium-low heat. For vegans, substitute butter with coconut oil or avocado oil. |
2 | Add thinly sliced shallot and thyme to saucepan and cook until shallot softened but not browned (about 5 minutes). |
3 | Add water, increase heat to high and bring to a simmer. |
4 | Peel sweet potatoes, halve them lengthswise and slice to 1/4 inch thick pieces. |
5 | Remove pot from heat and add sweet potatoes and reserved peels. Let it stand uncovered for 20 minutes. |
6 | Add sugar, vinegar, 1-1/2 teaspoons of salt, ¼ teaspoon of pepper. Bring to a simmer over high heat. |
7 | Reduce heat to medium low, cover and cook until potatoes are very soft and tender (about 10 minutes). |
8 | Discard thyme sprigs. |
9 | Working in small batches, process soup in blender until smooth and creamy (about 30-60 seconds depending on blender). |
10 | Season with salt and pepper and serve immediately. |
notes
Serves 4-6 as a main dish or 8 as a starter.
