As hot summer days begin turning into cooler, cloudier days my thoughts cannot help but turn to fall! It’s the time of year I begin dreaming of all things cool and comfort; sweaters, hot apple cider, crisp dewy mornings, and creamy warm soup. So even though it’s still not exactly cool here in Kansas City, fall soup just sounded way too good to resist.
(And it was way too good to resist!)
This soup is very simple. Not many ingredients but packed of flavor, and surprisingly filling. The star of the show is one of my favorites … sweet potatoes.
Creamy Sweet Potato Soup Yield: about 6 servings
- 6 small sweet potatoes
- 2 onions
- 1 stalk celery
- 2 cloves garlic, peeled and chopped
- 1/2 cup, then 1 1/2 cup extra virgin olive oil (alternatively, I’m pretty sure coconut oil would be fabulous too!)
- 2 cups water
- Pinch of nutmeg
- salt and pepper, to taste
- In a small saucepan, let about 1/2 cup oil come to medium heat.
- Finely chop 2 onions, 2 cloves of garlic and a stalk of celery. Add to hot oil. Reduce heat to medium low and caramelize for about 25 minutes, salting lightly.
- Peel and chop sweet potatoes into cube sizes. Bring large pot of water to boil. Add salt and 2 tablespoons of oil into water along with sweet potatoes. Boil until cubes are tender.
- Strain the sweet potatoes and put into high powered blender or food processor along with 4 cups water and 1 cup oil. Once finely blended, pour back into pot and add 1/2 cup oil and 3 more cups of water.
- Mix in caramelized onions, garlic and celery. Whisk together for a few minutes until soup begins to coagulate. Add pinch of nutmeg, and salt and pepper, to taste.
Have a great weekend!