Sweet Potato Soup

This is a warm savory soup that is great for any chilly day.

I love sweet potatoes and they are so good for us. This soup, which can be made with any squash (butternut or pumpkin, especially) is beautiful to look at and a treat to eat.

The sweetness of the potato is balanced beautifully with woody rosemary and sage. The richness of the soup is well balanced by adding some acidity; I chose apple cider vinegar.

This recipe can be made vegetarian by swapping out the chicken broth for vegetable broth or by using vegetarian "chicken" broth (Better Than Bouillon No Chicken Base is great for this).

Serve with a big slice of warm crusty bread!

sweet potato, potato, soup, fall, autumn

Soup

Yield: 4

Author: Cary Kelly

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Sweet Potato Soup

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Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

A hearty Autumn soup to warm your bones. Serve with a big slice of warm crusty bread!

IngredientsUSMetric

• 3 tbsp E.V.O.O.
• 1 sprig of Rosemary (plus a few extra leaves for garnish)
• 10 sage leaves
• 1 tsp fresh ground pepper
• 1/2 yellow onion, finely chopped
• 2 large carrots, peeled and chopped
• 1 cup shredded brussel sprouts
• 3 tsp flour
• 1 1/2 tsp light brown sugar
• 1/4 tsp ground nutmeg
• 1 cup mashed sweet potato (either roast a whole sweet potato or cook in your microwave. Cool, remove jacket, mash with a fork)
• 1 cup apple cider
• 1 1/2 cup chicken broth
• 10 dashes ginger bitters

Instructions

1. Add the oil, herbs, and spices to a large pot over low-medium heat and simmer for 2 minutes.
2. Add in onion, carrot, brussel sprouts, and sugar - turn the heat up to medium and let simmer for about 10 minutes, stirring occasionally.
3. Sprinkle the flour into the pot and stir thoroughly until evenly coating the other ingredients.
4. Pour in the apple cider and stir, then fold in the mashed sweet potatoes. Pour in the chicken broth and stir, then turn off the heat and let the soup cool down.
5. Once the soup is room temp, pour into a food processor and blend until smooth, then return to the pot and turn heat on to low.
6. Stir in the ginger bitters, then serve and enjoy! Garnish with rosemary leaves, fig balsamic, a dollop of sour cream, or toasted pepitas. Goes well with warm bread.

Notes

This dish is wonderful served on a bed of rice. 

To take advantage of the summer harvest, we chopped up cucumbers, tomatoes, peaches and toasted bread cubes to make a salsa-like base for the fish. 

Delicious!

Nutrition Facts

Calories

105

Fat

1

Sat. Fat

0

Carbs

24

Fiber

3

Net carbs

20

Sugar

11

Protein

3

Sodium

379

Cholesterol

2

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

https://caryinthekitchen.com/sweet-potato-soup

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