Sweet Potato Soup
ingredients
all
4 tbsp Butter
unsalted
1 whole Shallot
4 sprigs Thyme
4 1/2 cups Water
alternative is low-sodium broth
2 lbs Sweet potato
Sweet potato peel
1/4 of the 2 lbs
1 tbsp Brown sugar
alternative is maple syrup
1/2 tsp Cider vinegar
Salt
Pepper
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.