Came home from the store the other day and realized I bought a second pound of sweet potatoes and hadn’t even touched the first! What a bummer…unless you love creamy root vegetable soups.
Ingredients:
One pound sweet potatoes, cubed
One large yellow onion
One cup almond milk
Bay leaf
Four cups vegetable stock
Salt
Pepper
Olive Oil
Cinnamon; ground for garnish
Method:
Heat oil in a large soup pot on medium heat
Sauté onion and bay leaf until browned and caramelized
(I set half aside to add in at the end so I had some whole pieces of onion that were never blended which was nice because they actually melt in your mouth)
Add sweet potato and vegetable stock
Boil until potato is fork tender
Transfer in batches to blender or processer, blend until smooth
Transfer back to cooking pot
Add almond milk and bring back to a boil, reduce to simmer
Ready to serve; sprinkle cinnamon over top
Can be stored in the fridge for a few days
