Scarborough Fare
Parsley, sage, rosemary and thyme
Sweet Potato Soup
Serves: 6
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2 tablespoons olive oil
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2 medium onions, chopped
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2 medium carrots, peeled and diced
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1 large celery stalk, diced
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Handful of celery leaves
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6 cups peeled, diced (about 1/2 inch) sweet potatoes
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2 bay leaves
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1 tablespoon salt-free seasoning blend (such as Frontier or Mrs. Dash)
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1/2 teaspoon dried thyme
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1/4 teaspoon ground nutmeg
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1 cup rice milk or light coconut milk, or as needed
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Salt and freshly ground pepper to taste
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Fresh parsley for garnish
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Heat the oil in a soup pot. Add the onion, carrots, and celery and sauté over low heat until the onions are golden.
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Add the celery leaves and sweet potato dice. Add just enough water to cover all but about an inch of the vegetables. Bring to a simmer, then stir in the bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and vegetables are quite tender, about 20 to 25 minutes. Remove the bay leaves.
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With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Or, simply insert an immersion blender into the pot and process until smoothly pureed.