This soup is perfect for Fall weather afternoons, that will hopefully make it to FL soon ;). It is so simple to make, and so delicious. The ingredient amounts don't have to be exact. I find that I sometimes add in a little more vegetable broth at the end if it's too thick. And you can add more/less salt and pepper to taste.
Ingredients:
2 large sweet potatoes
2 TBS extra virgin olive oil (I use Bariani Extra Virgin Olive Oil
- it's the only olive oil that is truly cold-processed from start to finish, therefore retaining the most nutrients)3 cloves garlic, minced
1/2 onion, diced
1 TBS salt
1/2 tsp fresh ground black pepper
2 1/2 cups vegetable stock (Make sure your stock is gluten free, there are several out there that are not! I use Pacific Organic Vegetable Broth
or Trader Joes) 1/2 cup heavy cream
Peel and cube the sweet potatoes, and boil them until they are tender and mashable. While the sweet potatoes are boiling, saute the onion and garlic in olive oil. Add the salt and pepper. Drain the sweet potatoes and put them back into the hot pot. Add the vegetable stock, and sauteed onions and garlic. Use an immersion blender to blend the soup until smooth. Add the cream, and heat through, about another 10 minutes.
Enjoy!
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