On my latest trip to The Wedge, I picked up a couple sweet potatoes.
When most people hear sweet potatoes, they think something like this:
In reality, sweet potatoes come in several colorations and many varieties have darker skins with a cream-ish, almost white, interior. I bought some dark purple-skinned and cream interior sweet potatoes and ended up making a delicious soup. *full recipe below
When I bought these sweet potatoes, I wasn’t sure what would become of them. I had some extra beef broth in my fridge from the Passover brisket, so I quickly settled on a soup. This recipe was SO easy and came together in no time with very little prep work.
First, I roughly chopped a half onion and cooked for about 5 minutes in a small bit of olive oil:
Next, I added 1.5 cups beef broth, 1 cup water, and 2 chopped sweet potatoes:
I covered the soup, brought to a boil, and simmered for about 30 minutes until the potatoes were very tender:
Once the potatoes were completely soft, I removed the pan from the heat and used an immersion blender to puree the soup. I made sure to get rid of all the big chunks, but I didn’t blend for so long that the soup lost texture.
This soup didn’t even need any spices – the broth and vegetables made it so flavorful!
Sweet Potato Soup Ingredients - two sweet potatoes - 1/2 onion - 1.5 cups beef broth - 1 cup water - olive oil Method - heat olive oil in a soup pot - chop the onion, add to pot, and cook over medium heat for 5 minutes - add the potatoes, broth, and water - cover the pot and bring to a boil - simmer for 30 minutes or until potatoes are tender - remove pot from heat and puree with an immersion blender until smooth but still textured