Sweet Potato Soup

Sweet Potato Soup, another yummy one that the whole family loves. I got the recipe out of the February 2017 Southern Living magazine but there were definitely some errors in the print so I’m getting partial credit for this one.

INGREDIENTS:

– 2 Tbsp. Olive Oil

– 2 cups chopped Yellow Onion

– 1 cup chopped Carrots

– 1 Tbsp. chopped Garlic

– 3 lbs. Sweet Potatoes, peeled & cut into 1/2″ cubes

– 2 lbs. Yukon Gold Potatoes, peeled & cut into 1/2″ cubes

– 1-1/2 tsp. Salt

– 1 tsp. Black Pepper

– 1 tsp. Ground Cumin

– 1/4 tsp. Ground Cinnamon

– 1/8 tsp. Cayenne Pepper

– 7 cups Chicken Stock

*NOTE* I used my Dutch Oven to make this but any large pot will do just fine.👌🏼

DIRECTIONS:

1. Chop everything first (Always. It makes this whole process a hellova lot easier!) I also measured out all my spices and put them in a small bowl so they’re ready to go as well.
2. Heat oil in a large Dutch Oven or pot over medium-high heat. Add onion and carrots and cook, stirring frequently, for about 5 minutes. Add garlic and cook for 1 minute. Add sweet potatoes, Yukon potatoes, salt, black pepper, cumin, cinnamon and cayenne pepper and cook for another minute, stirring.
3. Add chicken stock, bring to a boil. Then, reduce heat to medium-low and allow to simmer for 30 minutes or until potatoes are tender.
4. Strain potatoes BUT, save your stock so put a large bowl under your colander when you strain.
5. Transfer your potato mixture back into the pot if using an Immersion Blender or put small portions into a blender at a time; blend your potato mixture until smooth. Slowly add the chicken stock to your potato mixture until you reach your desired consistency.
6. If you’d like, top your Sweet Potato Soup with toasted chopped pecans and plain yogurt. If you’re like me, eat as is because you don’t need all that fancy shit!

ENJOY!