Wednesday, October 12, 2011

sweet potato soup recipe!

I haven't been feeling 100% lately and the non-stop rain in Charlotte hasn't helped.  Last night I decided to make myself some soup using the leftover vegetables in the refrigerator.

Creamy Sweet Potato Soup - adapted from Simply Recipes

Ingredients
1/4 cup chopped onion
1/4 cup chopped celery (about 1 stalk)
1/8 cup chopped carrot (about 1/2 carrot)
1 cup chopped sweet potato
1 minced garlic clove
3/4 cup chicken broth
1/2 cup Half n Half
1/2 tbsp maple syrup
1/2 tbsp butter
1/4 tsp cinnamon
pinch of nutmeg
salt and pepper to taste


Method

1 Melt the butter in a heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery, sauté about 5 minutes. Add garlic and sauté 2 minutes.
2 Add sweet potatoes, carrot, chicken stock, cinnamon, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
3 Using immersion blender, blend ingredients until desired consistency. 
4 Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper.

Serves 1 hungry girl.
Vegetables cooking away

Finished product ... check out all of that butter!  Paula would be proud :)

The soup was exactly what I was looking for ... hot, soothing, and tasted like fall.  I paired my soup with a toasted croissant with extra pads of butter.  Looking forward to making this again! 

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