Spectacular Sweet Potato Soup Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 butter
  • 2 olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery, chopped
  • pinch of salt, plus more to taste
  • fresh nutmeg, to taste
  • fresh ginger root, chopped, to taste
  • 1 sweet potato, peeled and chopped
  • pinch of cinnamon
  • pinch of cloves
  • pinch of allspice
  • 1, 32 ounce carton chicken stock
  • heavy cream, to taste (optional)
  • maple syrup, to taste (optional)
Directions
  1. In a pot, melt the butter in the olive oil over medium-low heat. Add the onion, carrot, and celery, a big pinch of salt, and sweat for 20 minutes until the onions are translucent. The vegetables should not color. Season with nutmeg, to taste.
  2. Add the ginger and cook for a few more minutes. Next, toss in the sweet potatoes, and add the cinnamon, clove, and allspice. Allow the mixture to cook for a few minutes. Now, add enough stock to cover everything in the pot. (Don’t go crazy with it — you can always add more later to thin it out.) Add a bit more salt, bring to a boil over high heat, lower to a simmer, and cover.
  3. Cook for 20 minutes, or until the sweet potato is so soft you can mash it against the side of the pot with a wooden spoon. (The softness of the sweet potato is essential, so if you’re unsure, cook it a few minutes longer.)
  4. Remove from the heat, and pour it into a blender. (You may have to blend the soup in batches; do not fill the blender more than halfway.) Put the lid on but keep the hole open (otherwise it might explode) and cover with a kitchen towel as you blend your soup. Let it blend for a good minute, you want it extra creamy.
  5. If desired, you can add some cream and pure maple syrup, to taste. Ladle into bowls, and serve.