We have really been enjoying this soup this Winter and just sweet potatoes in general. Every time we have had it we all MMmmMmmmmm and say how good it is. So comforting, warm and filling. I think that sweet potatoes give you that extra boost of nutrients that is needed in the Winter time.
We seem happier and more content every time we make up a pot. I have noticed that sometimes the soup is more orange then other times.......don't worry it just depends on your sweet potatoes. It will still be very tasty. If you want to be sure to have a darker color I guess you could throw in a few carrots.
For fun here is a list of some of the other Sweet Potato dishes we have been enjoying:
I have also been working on a Quinoa and Sweet Potato Grilled Wrap and Black Bean and Sweet Potato Taco Packets that are full of potential and soon to be perfected. We have enjoyed every single trial of them....can't wait to share them with you!
4-5 sweet potatoes, peeled
8 cups water
2 Heaping Tablespoons
Vegetable Broth Powder1/2 cup
coconut oil2 teaspoons Real Salt
1 drop natural butter flavor, opt.
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cashews
In 5-8 quart pot put in cut up sweet potatoes, water, and veggie broth powder. Cover and simmer until potatoes are soft. Add the coconut oil and seasonings. Mash potatoes with a potato masher, or you can blend in the blender in
small batches (be careful when blending hot soups). Or you could just use an immersion blender and save yourself a lot of mess and hassle. Take a cup of the soup and blend it with the cashews until smooth add to the soup and mix in well. May garnish with nutmeg, cinnamon, or cashews! Very Simple, really good and a great way to get all those nutrients from sweet potatoes! ENJOY!
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