Brisk morning air, a sweatshirt at sunset, the first fire — signs say soup.
We’re on a sweet potato kick, so why not soup.
Thyme for Sweet Potato Soup (Dave’s name for our creation) is:
Ultra creamy, super savory, barely sweet, spiced to perfection, keeps bodies warm when cold, ushers fall and proved to lift spirits of those in desperate need of lifting.
And who can resist a face like this.
Ingredients
sweet potato – shallots – butter – broth – orange juice – orange zest – thyme – nutmeg – pepper – salt
How to Make Sweet Potato Soup
Melt butter.
Add shallots and a generous sprinkle of salt to a large skillet or Dutch oven.
Sauté until translucent.
Add sweet potatoes and continue to cook.
Stir in broth, thyme, orange juice and zest.
Bring to a boil then reduce to a simmer.
Using an immersion or high speed blender, whirl soup until nice and creamy.
If soup is too thick, add a little more broth.
Season to taste.
Dish the season.
Top with pecans, pumpkin seeds, nutmeg.
Mmm… Fall.
Thyme for Sweet Potato Soup
Ingredients:
Carrot, Orange & Dill Soup
- 2 pounds or 3 medium sweet potatoes or yams - peeled and cut into 1/4" cubes
- 1 Tablespoon butter
- 6 small shallots - sliced 1/4"
- 4 cups vegetable broth
- 2 teaspoons fresh thyme - lightly packed
- 1/4 cup orange juice - 2 fluid ounces
- 1 teaspoon orange zest - packed
- 1½ teaspoons sugar - used coconut sugar
- 1½ teaspoons fresh grated nutmeg
- 3/4 teaspoon salt - or to taste
- 1/4 teaspoon black pepper - or to taste
- garnish fresh nutmeg and thyme
Instructions
- In a large pot or Dutch oven, heat butter over medium until melted. Add shallots and a generous sprinkle of salt. Cook for 5 minutes, stirring occasionally until browned.
- Add sweet potato and cook 10 minutes, stiring occasionally, then add thyme, broth, orange juice and zest.
- Bring to a boil, then reduce heat to a simmer and cover for 25 minutes or until the sweet potatoes are fork tender. Allow to cool slightly.
- Using an immersion in the pot or high speed blender in batches, process until smooth. Add sugar, nutmeg, salt and pepper. Season to taste; serve immediately or return to the pot and simmer until ready to enjoy.
- Garnish ideas: pecans, pumpkin seeds and nutmeg.
Notes
- If the soup is too thick, thin with a little vegetable broth.
- This soup keeps best in the refrigerator up to 3-4 days and freezes for a few months.
