Sweet Potato Soup – this velvety smooth soup has a hint of maple and a touch of warm spices, making it an ideal appetizer course for Thanksgiving dinner or a warming fall lunch all on its own.
This is a fantastic recipe, taken from Rock Recipes who also obtained this recipe from another author,
3 cups large sweet potatoes enough to make about 3 mashed sweet potato
1/2 large red onion diced fine
2 cloves garlic minced
3 tbsp olive oil
2 carrots diced small
1 celery stalk chopped small
1.5 litres vegetable stock low sodium or bay leaf and some sea salt
salt to season to taste
2 tsp powdered ginger
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp white pepper
3 tbsp maple syrup
Wash the sweet potatoes and wrap them in aluminum foil. Bake in a 200 degree C oven for about an hour or until they are fork tender at the centre.
When they've cooled down for a few minutes remove the skins and roughly mash the potatoes. Set aside.
In a medium saucepan sized saucepan or dutch oven, add the olive oil over medium heat and sauté the onions, garlic, carrots and celery until the onions soften but do not brown.
Add all of the remaining ingredients and simmer slowly over low heat for about 20 minutes or until the carrots are fully cooked.
If you are using the bay leaves, make sure you remove them before blending. They do not blend very well!
Transfer the soup to a blender, making sure that the cover is loose or the cover is vented to let steam escape. Start the blender on lowest speed and then gradually increase the speed until the soup is completely smooth.
Return the soup to the pot and simmer until your preferred consistency is achieved, stirring often. You can always thin the soup with additional stock or water if it gets too thick.
Serve with a garnish of a dollop of low-fat yoghurt and a few chopped toasted pecans.