Here’s everything you need for this rich sweet potato soup. This recipe requires 30 minutes of prep time and makes 4 servings — but you might want to make double to ensure everyone gets their share!
Ingredients To Gather:
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon canola oil
- 3 medium sweet potatoes (about 1 pound), peeled and cubed
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt, optional
Directions To Follow:
For this recipe you’ll need a Dutch oven. Saute the celery and onion in oil in the Dutch oven. Cook until both are tender. Next, add the remaining ingredients and bring to a boil over medium heat. Once it boils, lower the heat and simmer between 25 and 30 minutes or until the potatoes are tender. Then, take out the bay leaf and allow the mixture to cool. Next, you’ll blend the mixture until it’s smooth. Do this in a blender and blend the soup in batches instead of all at once. Finally, pour soup back into the Dutch oven and heat until it’s completely warm.
We like this soup because it tastes good both warm and chilled. The only difference is if you want to warm up on a chilly winter day or you want to be refreshed on a sultry summer day. It’s ideal for both lunch and dinner, and goes well with a side such as salad or crispy, buttery toast. Yum!
Article Source: TasteofHome.com
