Sweet Potato Soup

Напрямки

The base of this soup begins with roasted sweet potatoes. Preheat the oven to 400-degrees F and line a baking sheet with baking parchment. Cut sweet potatoes in half length wise and completely coat sweet potato halves with oil. Place cut side down on parchment lined baking sheet. Roast for 30 minutes at 400-degrees F. Carefully remove peels and discard peels. Transfer peeled potatoes to a bowl and thoroughly mash.

While the sweet potatoes are roasting, heat a large saucepan over medium heat and add butter. Once butter has melted, add diced onion and celery. Sautés onion and celery for 5 minutes. Grate garlic cloves directly into pan. Stir in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.

Next, stir in the stock and coconut milk. Stir well to combine and bring to a low simmer. Continue to simmer on low heat until potatoes are roasted and mashed.

To finish, whisk in mashed sweet potatoes until combined. Salt and pepper to taste. For a smoother consistency, carefully transfer soup to a food processor or blender (working in batches if needed). Process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender works great for this soup.

Serve warm. Garnish with chopped chives or green onion, greek yogurt or sour cream, toasted pecans or walnuts.