This sweet potato soup comes together in about one hour. To save time, peel and cube the sweet potatoes the night before you plan on making the soup. To save even *more* time, prep all of your vegetables. I like to do this before I go to bed, when the house is quiet. By prepping your vegetables in advance, you save about a half an hour of prep time. While this soup makes a great meal on its own, it's also great with ham or a link or two of browned sausage. Cook the ham or sausage as the soup bubbles away. Then serve with a big salad--I really like spinach salad with this soup.
Prep Time20minutes
Cook Time35minutes
Total Time55minutes
Servings6
AuthorGlutenFreeBaking.com
Ingredients
2tablespoonsolive oil
1mediumonionfinely chopped
2stalks celerythinly sliced
3clovesgarlic, minced or put through a garlic press
3largesweet potatoes, peeled and diced (about 3 cups)
5cupshomemade chicken stock or store-bought reduced-sodium broth
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/2teaspoonsalt
1/2 to 2teaspoonsground chipotle pepperoptional
Instructions
In a large soup pot (5 quart), heat olive oil over medium heat, until it shimmers but doesn't smoke. Add the onion, celery, and garlic. Cook, stirring frequently with a wooden spoon, for 7 to 9 minutes, until the vegetables are very soft but not brown. If they begin to brown, lower the heat.
Add the sweet potatoes, chicken stock, cinnamon, nutmeg, and salt. Bring the soup to a boil, then lower the heat to medium-low. Simmer (look for occasional gentle bubbles) for 35 minutes, or until the sweet potatoes are very tender. (Test the sweet potatoes with a fork. They should break apart easily when pierced by the tines of a fork.)
Place a large bowl next to the blender. Purée the soup in batches, never filling the blender more than half full, until the soup is smooth.) Pour each puréed batch into the waiting bowl. Repeat until all the soup has been puréed.
Return the soup to the pot. Stir with a wooden spoon. Reheat over medium-low heat but don't bring soup to a boil. Taste and add more salt if you think it needs it. Add 1/2 teaspoon ground chipotle, taste. Adjust heat level by adding more chipotle as desired. Ladle the soup into individual bowls and serve hot. Store leftover soup in a covered container in the refrigerator for four days.