Sweet Potato Soup


Why is it that sweet potatoes only get love during Thanksgiving around here? They’re such a healthy food to incorporate into one’s diet and you can make so much more with them than just candied sweet potatoes as a side dish. 

Those who know me know how much I love a good bowl of soup- and that I like to turn a lot of great vegetables into purees in order to eat them as a soup. It’s no different than with sweet potatoes. Yes, it takes time to peel the skin off of their non-uniform surfaces, but so what? A little peeling can be seen as kitchen therapy, if you take it that way. That could be considered a practice in mindful eating, for real. 

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To make this soup, it’s super easy. Just follow the directions below and if you want to freeze it, be aware that because it has dairy in it, you may want to be sure to consume it in under three months time. If you’re vegan you could try a coconut creamer instead of the milk- and coconut and sweet potatoes go very well together in taste so that should be nice, too. 

To get some of the best flavor from the broth while you’re also in a hurry, use the high quality and super convenient Classic Culinary Vegetable Broth by Saffron Road in this recipe. It can be found in many grocery stores in the organic food section, but also online. Check out their store locator for more details on a store near you who carries it. 

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Sweet Potato Soup
Serves 4
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Ingredients
  1. 5 sweet potatoes, peeled and diced
  2. 2 tablespoons butter
  3. 2 tablespoons olive oil
  4. 1 small yellow onion
  5. 5 cloves garlic, crushed
  6. 1/2 teaspoon sea salt or more to taste
  7. 1/4 teaspoon freshly ground black pepper
  8. 1 pint Saffron Road Vegetable Broth
  9. 2 tablespoons sour cream
  10. 1/4 cup whole milk
Instructions
  1. In a medium pot or Dutch oven, boil the sweet potatoes until completely softened, about 20-25 minutes. Strain potatoes of all water.
  2. To the same Dutch oven or pot, melt the butter and olive oil together. Add the onions and saute until softened and browned. Add the cooked sweet potatoes, garlic, salt and pepper. Cook until potatoes are nicely browned.
  3. Add the Saffron Road Culinary Classic Vegetable Broth and bring the mixture to a boil. Quickly reduce the heat and cook for 20 minutes.
  4. Add the sour cream and milk then whisk in briskly.
  5. Remove from heat and serve immediately.
My Halal Kitchen by Yvonne Maffei http://myhalalkitchen.com/

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One comment

  1. I was looking for halal food. This blog post is certainly interesting. Thanks a lot.

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