We’re still burning through Thanksgiving leftovers in our house, and that includes sweet potatoes we didn’t end up using in our sweet potato mash. We had a ton of them sitting on our kitchen counter.
I invited one of my girlfriends over for dinner and a pup playdate, so it was easy to just peel a bunch of those sweet potatoes and throw them in a pot while we caught up and drank wine and watched the dogs run around.
I usually puree my soups in the Vitamix right at the end, too. For me, there’s no better texture than smooth, creamy soup on a cold night.
Recipe: Easy/Creamy Sweet Potato Soup
Ingredients:
- Heavy swirl of olive oil
- 5 Sweet potatoes, cubed
- 1 Russet potato, cubed
- 3 c. Water
- 2 tbsp. Miso paste
- 2 Shallots, chopped
- Salt
- Pepper
- Heavy swirl of liquid aminos
- 1/4 Stalk of celery
- ⅓ c. Nutritional yeast
- 1/4 c. Pecorino romano
- Juice of 1 lemon
Make it:
Add the olive oil to a large pot and heat on medium-high. Stir in the shallots until translucent.
Add the remaining ingredients and simmer on low until the potatoes are soft. About 45-60 minutes.
Pour the soup into a blender and blend on high until creamy all the way through.
Ladle into bowls with a swirl of plain Greek yogurt and a sprinkle of black pepper.
