The winter is pretty much dragging by the end of February. By this time most of us are sick to death of it and a little comfort food can go a long way towards helping us get through until spring. Sweet potato soup is warm, slightly sweet, and loaded with nutrients to keep you happy and healthy through the rest of these cold winter nights! Sweet potatoes are extremely rich in beta-carotene, vitamins A and C, and are a good source of manganese, copper, dietary fiber, vitamin B6, potassium, iron and other phytonutrients.
Here is a simple recipe for caramelized onion and sweet potato soup, made with ingredients that you most likely have sitting around in the kitchen; a mandolin will make quick work of the onions and sweet potatoes. If you are missing an ingredient or two, Liberty Market can set you up with everything except the butter and all Liberty Market foods are organic and non-GMO (and local when available). This recipe makes four servings.
Caramelized onion and sweet potato soup
- 1 tablespoon butter
- 3 large sweet onions, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon brown sugar
- 2 large sweet potatoes, peeled and thinly sliced
- 1 quarts vegetable broth
- 1/4 teaspoon ground allspice
- 1/4 teaspoon thyme
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Shredded mild cheese* (optional) for garnish
In a dutch oven or large skillet over medium-high heat, melt the butter, add the onions and cook for 6 or 7 minutes, until the onions are browned. Add the sugar and cook for 3 more minutes, stirring to evenly distribute sugar and prevent sticking. Add the sweet potato, broth and spices and bring to a boil; immediately reduce the heat to low and simmer (uncovered) for another 10 or 15 minutes until the sweet potato slices are fork-tender.
Remove from heat, let cool slightly and puree in batches in the blender. Place in bowls, reheat, top with shredded cheese if desired, and serve!
*I used a mix of shredded asiago and mozzarella cheese
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