Quick Sweet Potato Soup
- 475ml / 1.7 pt / 2 cups water
- 250ml / 1 cup vegetable broth (2 cubes)
- 225g / 1/2 lb / 2 medium sweet potatoes, peeled and chopped
- 125ml / 0.5 cup / 1/2 cup heavy cream
- 2 tbsp / 30ml oil for frying
- 2 medium garlic cloves, finely chopped
- 1 large yellow onion, chopped
- 1 tsp / 5g black pepper
- 1 tsp / 5g salt
1. Peel the sweet potatoes and cut them into thin slices, about 1/8 inch (3 mm) thick.
2. Sauté the onion and garlic in 2 tablespoons (30 ml) of oil over medium heat, being careful not to brown them. Add the sliced sweet potatoes and sauté for a few minutes to coat them evenly.
3. Add 2 cups (475 ml) of water, 1 cup (250 ml) of vegetable broth, 1/2 cup (120 ml) of heavy cream, 1 teaspoon of salt, and 1 teaspoon of pepper to the pot. Bring the mixture to a simmer and cook for about 10-15 minutes, or until the sweet potatoes are tender when pierced with a fork.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Serve the soup hot, topped with a dollop of sour cream, a drizzle of sweet chili sauce, and accompanied by crusty bread. Garnish with chopped parsley if desired.
- potato peeler
- cutting board
- chef's knife
- saucepan
- wooden spoon
- blender
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