Sweet potato soup is a quick and easy weeknight meal. This one pops with a gremolata garnish of kale, ginger, and walnuts.
Author:Chef Sandra Lewis
Prep Time:15
Cook Time:30
Total Time:45 minutes
Yield:Serves 4-6 1x
Ingredients
UnitsScale
For the Soup
1 tablespoon olive oil
1 medium onion, cut into chunks
4 garlic cloves, roughly chopped
2 sweet potatoes, peeled and cut into chunks
1quart vegetable stock, divided
1 teaspoon cumin
1/4cup whipping cream
Kosher salt
For the Garnish
1cup kale, chopped
1/2 tablespoon fresh ginger, grated
1/4cup walnuts, toasted and chopped
Instructions
For the Soup
Heat a pot over medium-high heat.
Add a swirl of olive oil to the heated pot and then add the onion.
Reduce the heat to medium and saute until the onion begins to soften.
Add the chopped garlic and saute for 1-2 minutes more until the garlic is fragrant.
Add the chunks of sweet potato and then just enough of the vegetable stock to cover the potatoes. Simmer for 15-20 minutes or until the sweet potato is soft.
Remove from heat. Allow to cool 15-20 minutes or until the sweet potato is soft.
Once cooled, use an immersion blender to puree the soup. Add additional stock or water as needed to achieve the consistency desired.
Stir in the cumin.
Taste and season with salt as desired.
Gently reheat if needed.
Add cream just before serving, stirring to combine.
Ladle soup into bowls; garnish with the kale, ginger, and walnut gremolata.
For the Garnish
Mix together the chopped kale, ginger, and toasted walnuts.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
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