A quick soup to help heal whatever winter blues ail you.
Peel sweet potatoes, and use a mandoline to thinly slice.
Place all of the ingredients in a large Dutch oven or saucepan, and bring to a boil over high heat. When the soup begins to boil, reduce the heat to medium, cover, and cook for 20 minutes.
Puree the soup in a blender in several small batches, just until smooth. Top with a sprinkle of Maldon, freshly ground black pepper, or a dollop of sour cream if desired.
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Husband and I both really enjoyed this soup! I used coconut milk instead of sour cream, and added an extra sweet potato – diced, after I pureed. Made an excellent lunch for a cold snowy day!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Serves: 2 Level: Easy
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