Sweet Potato Soup

Here's an easy way to sneak in some more veggies.  Long live the sweet potato!!

This healthy orange cousin to the white potato is delicious in this creamy, warm soup.  Perfect for lunch on a cold, January day, or a quick and simple dinner in the crock pot or fridge after work. 

I've been making roasted sweet potato wedges for as long as I can remember, but pureeing soft potatoes into the soup hits the spot for the long, cold winter season.  Show the sweet potato some love and make some tonight. 

Sweet Potato Soup
by Lynda the Healthy Hoboken Girl

Yields: 10-12 cups

Prep time: 10 minutes
Cook time: 25-35 minutes

Ingredients:

1 teaspoon butter or vegan butter (I use Earth Balance)
1 tablespoon olive oil

1 medium onion, chopped
2-3 carrots, chopped
3 celery stalks, chopped
3-4 cloves of garlic, rough chop

2 large sweet potatoes, cubed
1 can of cannellini beans, rinsed and drained *optional
4 cups (1-32 ounce box) of low sodium vegetable broth
2 cups of water

1 teaspoon cinnamon
1/2 teaspoon of ground coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
freshly ground cracked pepper and salt to taste
fresh parsley to garnish

In a heavy bottom large soup pot, melt butter and heat olive oil over medium high heat.  Dice up onion, carrot and celery and add it to the pot.  Stirring occasionally until softened about 8-10 minutes.  Then add in the garlic, stirring to combine until fragrant, about 2 minutes. 

Next add the vegetable broth and water to the soup pot.  Peel and cube the sweet potatoes and prepare the beans.  Add the sweet potato cubes to the soup and turn the heat up to high until the soup begins to boil.  Once it reaches a boil, reduce the heat to a low simmer, and simmer the soup for about 20-25 minutes, stirring a few times.  Add in the *beans and spices.  Continue to cook for an additional 10-15 minutes, or until potatoes are fork tender. 

Soup is ready to serve as is, or if you prefer to puree it, (which I like) pulse and puree the soup with an immersion blender or regular blender.  Serve it bowls and garnish with fresh parsley.  Seasonal with salt & pepper to taste and enjoy!

*The addition of the white beans will add more fiber and protein, but are completely optional.  The soup is just as creamy and smooth using the pureed sweet potatoes. 

ok, it's upside down...oops!

Hope you have sometime to make this homemade soup.  It's sure to warm you up this week. 

 

Wishing you all a happy, healthy day.