Description
Sweet Potatoes make a simple, creamy, fall soup, perfect for Thanksgiving.
Ingredients
Scale
- 1 large sweet potato
- 2 Tbs olive oil
- 1 leek, cleaned and chopped
- 2 carrots, chopped
- 2 cloves garlic chopped
- 1/2 tsp cardamom
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 cups soy or almond milk
- 4 cups water
- 1 tsp chicken or vegetable Better Than Bouillon
- salt to taste
Instructions
- Heat your oven to 400F.
- Halve your sweet potato and rub with 1 Tbs olive oil. Place the halves on a baking sheet and roast, skin side up, for 20 minutes, or until the flesh is fork tender.
- Next, heat the remaining 1 Tbs olive oil in a soup pot over medium high heat.
- Add in the leek, carrots and garlic and sauté until fragrant.
- Next, add in the cardamom, cumin and paprika, along with at least a 1/2 tsp salt, stir to mix the spices with the vegetables and reduce heat to low and cover the pot with a lid. Leave on low for at least 10 minutes to allow the spices to permeate the vegetables.
- Next, add the sweet potato (skin and all) to the mix along with the soy milk to the soup pot with the spiced veggies and smash up everything with a fork so it’s roughly mashed,
- Next, add in the water and bouillon and blend until smooth with a stick blender. If you don’t have a stick blender, you can pour the contents into a regular blender. Be sure to blend until really smooth for a creamy texture.
- Add more salt to bring out the full flavors.
- Garnish with crispy fried bacon bits and/or a drizzle of sour cream.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: American