Sweet Potato Soup with Nutmeg & Thyme
September 22, 2001 Other Contributors
About
This soup is very creamy, although I puréed the whole soup. I would make it again, but as it is sweeter than my preference, I would cut the sweetness with fresh ginger or maybe some curry. If you like sweet, you’ll probably like this recipe as it is written.
Nancy K. – Tester
Yield: 8 Servings
Ingredients
| Butter (or non-hydrogenated margarine) | 2 Tbsp | |
| Onions,chopped | 2 ea medium | |
| Carrots, diced | 2 ea medium | |
| Celery stalk, diced | 1 ea large | |
| Celery leaves | 1 handful | |
| Diced sweet potatoes (1/2" pieces) | 6 cups | |
| Water | as needed | |
| Bay leaves | 2 ea | |
| Dried thyme | 1/4 tsp | |
| Ground nutmeg | 1/4 tsp | |
| Soy milk (see note for paleo-friendly option) | 1 cup (or as needed) | |
| Salt | to taste | |
| Fresh ground pepper | to taste |
Directions
- Heat the butter (or non-hydrogenated margarine) in a large pot. Add the onions, carrots and celery and sauté over low heat until the onions are golden.
- Add the celery leaves and sweet potato dice. Add just enough water to cover all but about one inch of the vegetables.
- Bring to a boil, then stir in the bay leaves and seasonings. Simmer over moderate heat until the sweet potatoes and vegetables are tender, about 20 minutes.
- With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about one-half of the cooking liquid.
- Process until smoothly puréed, then stir back into the soup pot.
- Add the soy milk as needed to achieve a slightly thick consistency. Season to taste with salt and pepper.
- Simmer over very low heat for another 10 to 15 minutes.
Editor’s Notes
- A hand blender would make it easier to purée this soup as it could be done right in the pot.
- This recipe can be made paleo-friendly by using unsweetened cashew milk instead of soy milk.
Source
This recipe was found on Usenet many years ago. The original source in unknown.
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