Monday, November 11, 2019

Fall Harvest Sweet Potato Soup

Such a delicious, nutritious and comforting soup on a cool fall day to chase the blues away. Having been under the weather for a week, my first positive activity was to get back in the kitchen and make up a large batch of soup with the ingredients I had on hand, thanks to my daughter having gifted me an extra large sweet potato from a local farm. It took no time at all to prep and cook this soup garnished with tasty croutons on my stovetop. Quick and easy for an Instant Pot recipe too. Enjoy!

Soup Ingredients

1 lb. Sweet Potatoes (extra large or 2 medium), peeled and cut into 1/2" cubes
1 lb. Carrots, peeled and cut into 1/2" slices
1 large Onion, diced
1 large clove Garlic (2 medium), finely chopped
2 Tbsps Olive Oil
2 Tbsps Chicken Stock Base ("Better than Bouillon" brand)
1 tsp ground Cinnamon
1 pinch Nutmeg
2 Bay Leaves
6 cups Water

Crouton Ingredients

2 slices Bread, crust removed and cut into 1/2" cubes
2 Tbsps Olive Oil
1 Tbsps pure Maple Syrup

Soup Directions

  1. On medium heat sauté carrots, onion, and garlic in 2 Tbsps olive oil for about 10 minutes.
  2. Stir in spices, cooking another minute or so.
  3.  Add sweet potato, chicken base, bay leaves, and 6 cups of water. Bring to a boil.
  4. Reduce heat and simmer for another 10 minutes or so, until sweet potatoes are tender.
  5. Remove bay leaves and puree soup with an immersion blender, if you have one. If not use a counter top blender. Be careful not to splash boiling soup on yourself.

Crouton Directions

  1. Heat 2 Tbsps olive oil in frying pan on medium heat. Add cubed bread and toss until golden brown.
  2. Remove from heat and drizzle bread cubes with 1 Tbsp maple syrup.
Serve the Sweet Potato Soup in small bowls topped with maple syrup drizzled toasted bread cubes.