Sweet Potato Soup
by The CookeryA hearty Autumn soup to warm your bones. Can be made vegetarian by swapping out the chicken broth for vegetable broth or by using vegetarian "chicken" broth (Better Than Bouillon No Chicken Base is great for this). Serve with a big slice of warm crusty bread!
Prep Time
10 minutes
Cook Time
30 minutes
Author:
The Cookery
Ingredients
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3 tbsp E.V.O.O.
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1 sprig of Rosemary (plus a few extra leaves for garnish)
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10 sage leaves
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1 tsp fresh ground pepper
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1/2 sweet onion, finely chopped (yellow onion also works here)
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2 large carrots, peeled and chopped
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1 cup shredded brussel sprouts
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3 tsp flour
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1 1/2 tsp Bourbon Smoked sugar
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1/4 tsp ground nutmeg
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1 cup mashed sweet potato
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1 cup apple cider
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1 1/2 cup chicken broth
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10 dashes ginger bitters
Directions
Add the oil, herbs, and spices to a large pot over low-medium heat and simmer for 2 minutes.
Add in onion, carrot, brussel sprouts, and sugar - turn the heat up to medium and let simmer for about 10 minutes, stirring occasionally.
Sprinkle the flour into the pot and stir thoroughly until evenly coating the other ingredients.
Pour in the apple cider and stir, then fold in the mashed sweet potatoes. Pour in the chicken broth and stir, then turn off the heat and let the soup cool down.
Once the soup is room temp, pour into a food processor and blend until smooth, then return to the pot and turn heat on to low.
Stir in the ginger bitters, then serve and enjoy! Garnish with rosemary leaves, fig balsamic, a dollop of sour cream, or toasted pepitas. Goes well with warm bread.