Welcome fall with this easy and delicious soup. In this recipe, sweet potatoes are cooked with onions, carrots, celery, spices and finished with cream.
Ingredients: olive oil, onion, carrot, celery, garlic, dried oregano, salt, cumin, pepper, sweet potatoes, chicken broth, half and half
Cook the onions, carrots and celery for 3-4 minutes until the onions are translucent, stir often.
Add the garlic, oregano, salt, cumin, and black pepper. Stir well and cook for 1-2 minutes.
Add the sweet potatoes and the broth to the pot, stir well. Raise the heat to high and bring the liquid to a boil.
Lower the heat, cover, and simmer for 25-30 minutes until the sweet potatoes are very tender.
Remove the pot from the heat. Process the soup with an immersion blender or use a blender.
Cook's Note Do not fill a blender to the top with hot liquid, process in small batches. Remove the feeder cap of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start low and increase gradually if needed.
Add the half & half. Place the soup back over low heat to warm through but do not let it come back to a boil.
Taste the sweet potato soup and add salt, if needed. Serve and enjoy