Southern Sweet Potato Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A sweeter twist on potato soup. This is a great soup that I actually even like in the summer because it's got a light flavor. Very good and very sweet. Ingredients:
2 sweet potatoes, peeled and cubed |
1 tablespoon vegetable oil, and |
1 tablespoon vegetable oil |
2 (15 ounce) cans corn kernels, drained |
1 (15 ounce) can cream-style corn |
1 garlic clove, crushed |
3 celery ribs, diced |
1 small red onion, diced |
1 large shallot, minced |
1 tablespoon tomato paste |
3 cups vegetable broth |
1 bay leaf |
1 potato, cubed |
1/2 cup milk or 1/2 cup cream |
salt and pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
3. Roast the potatoes for about 15-20 minutes, turn once
4. Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
5. Add the tomato paste and stir until combined with vegetables.
6. Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
7. Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
8. Season to taste with salt and pepper.
9. Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
10. Enjoy!
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