This soup is one of the best things to touch my lips. I've always thought of sweet potatoes as, well, sweet. Like how you have them at Thanksgiving with marshmallows melted on top, or baked with butter and cinnamon sugar. Or sweet potato pie, which I've never had, but have heard about in country songs. But when I saw Emma's spicy chipotle sweet potato soup, my gears started turning, especially since we had three little sweet potatoes in our kitchen begging to be eaten. I've been on a sriracha kick lately, so I decided to make a sweet potato soup that was also a smidge spicy (really it only has a nice kick to it, though you could for sure add more sriracha and give it more spice if you like!), but has more of a Thai vibe to it. It almost reminds me of Curry, which is one of my favorite things in the world.
(adapted from Simply Recipes and A Beautiful Mess)
INGREDIENTS:
3 small sweet potatoes, chopped
1/4 c butter
2-3 cloves garlic, minced
3/4 yellow onion, chopped
20 oz veggie broth
1 tsp sriracha
1/4 tsp nutmeg
1 tbsp maple syrup
1. Mince the garlic cloves and chop the onion and sweet potatoes up.
2. In a medium pot, melt the butter and then saute your chopped onion and minced garlic for a few minutes and then add in the sweet potatoes.
3. Add the broth, nutmeg, maple syrup, and sriracha and then cook on medium/low for about 30 minutes, or until the potatoes are soft.
4. Add salt + pepper to taste (if you like), and then puree everything in a blender. Makes about 3-4 servings.
Enjoy! This tastes delicious with some crusty bread to soak up the soup and scrape up the last bits that you'll won't want to let go to waste.
And if anyone's wondering, it goes great with that Harvester Brewing Experiment Ale.
