This soup is an inexpensive, easy, and delicious way to eat sweet potato and reap all of the benefits of the protein and vitamins. This soup and sweet potato fries, of course.
Serves 6
Ingredients
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1 tbsp olive oil
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1 tbsp butter
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1 medium sweet onion, cut into small dice
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2 cloves garlic, minced
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3 to 4 medium sweet potatoes, peeled and cut into small dice (about 3 cups)
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2 sprigs thyme, leaves removed and chopped
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Salt and freshly cracked pepper
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5 cups chicken stock
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2 green onions, white and light green parts only, sliced lengthwise
In a large, heavy-bottomed stockpot over medium heat, warm the olive oil and melt the butter. Add the onions and sauté until soft. Add the garlic, and sauté until light brown and soft, about 2 to 3 minutes. Add the sweet potatoes and thyme. Sauté for 3 minutes to brown and soften. Season with salt and pepper.
Stir in the stock and bring the mixture to a boil. Turn down the heat to medium-low and simmer, covered, until the sweet potatoes are tender, about 15 minutes. Using an immersion blender (or working in batches in a blender), puree until smooth. Season with more salt and pepper.
To serve, ladle the soup into soup bowls and top each with some green onions.
Cook’s note: For a smoky heat, add 1 finely chopped chipotle in adobo to the sautéed garlic and sauté for a minute or two before adding the sweet potato.
