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Savory Sweet Potato Soup

October 5, 2016

I love soup in the cooler seasons of the year. This one is one of my favorites.
Gluten-free. Dairy-free (if you opt out of the sour cream garnish).
Satisfying!

Curing sweet potatoes for long term storage...like 8 months!

Curing sweet potatoes for long term storage…like 8 months!

Savory Sweet Potato Soup

    2 large Onions, diced (3 cups)
    2 large Celery rib, diced (2 cups)
    3 tablespoons+ Bacon Grease &/or coconut oil (bacon drippings, as I prefer to call them, adds a really rich flavor)
    3 pounds (about 6) roasted Sweet Potatoes, peeled (about 3 cups packed)
    1 quart Chicken or Beef Stock+
    2 teaspoons Sea Salt
    1/4 teaspoon Cayenne Pepper
    1/4 – 1/2 teaspoon Garlic Powder
    1 teaspoon Dried Sage
    1/2 teaspoon Dried Thyme
    dash Turmeric

    Garnish with:
    Ground Nutmeg
    Chopped Pears
    Sour Cream, optional

    1. Cook the onion and celery in the oil over a medium-low heat, until the onion is transparent but not brown, about 5 minutes.

    2. Add sweet potatoes, half of stock, onions & celery mixture to a food processor and puree until smooth, scraping down the bowl, if necessary.

    3. Return to the pot, and add remaining stock.

    4. Season with salt and cayenne to taste. (Be careful on the salt if you are using store-bought stock. It may not be needed.)  If needed, add a touch of extra stock to reach the consistency of a thick soup.

    5. Garnish & serve.

    Serve with a Reserve Chardonnay

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