Greetings from sunny Seattle!
I’ve moved 850 miles since my last post. It was unexpected and sudden and quick, but we’re very happy.
Apparently, I’m breaking a cardinal Seattle-ite rule by admitting the sun is shining, but the weather is amazing this week and I am going to celebrate.
Not so amazing in other parts of the country, which makes soup a perfect dinner. This recipe was inspired by an ordinary trip to the grocery store. I was walking through the produce section, trying to come up with some meal ideas. I looked at the squash. At the carrots. At the kale (because who doesn’t love kale?). Nothing was sparking an idea.
Then suddenly, I had a light bulb moment. The sweet potatoes were on sale. I love love love my potato soup. How amazing would sweet potato soup be? And did I mention they were on sale? You just can’t beat that.
And, so, this soup was born. And it was good. Very very good.
Sweet Potato Soup
- 1/2 cup butter
- 2 small yellow onions, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 lbs sweet potatoes, peeled and chopped in large pieces
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups plain yogurt
In a dutch oven, melt butter over medium heat until hot and bubbly. Add onions and cook for about 5 minutes, or until softened. Add garlic and continue cooking for another minute, until fragrant. Add broth, sweet potatoes, cinnamon, bay leaves, salt and pepper. Bring to boil over medium-high heat, then reduce heat to low. Cover and simmer for at least 30 minutes (or until potatoes are soft), or up to 3 hours. Remove from heat. Remove cinnamon stick and bay leaves. Stir in yogurt. Puree soup to desired consistency with an immersion blender. Alternatively, you can puree in batches in a regular blender or food processor. Serve with crusty bread (may I suggest this one?).