Name: Sweet Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 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

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

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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