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:

[source]

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