I was wanting to make a soup for lunch – with a sandwich, so I roamed the grocery store and found some nice sweet potatoes. So, I figured I can make a delicious Sweet Potato Soup
4 Cups Chicken Stock
1 lb chopped sweet potato
1 chopped onion
I first chop my onions and saute them until they’re golden. While they’re browning away, I chopped up my sweet potatoes into sticks. I got lazy to do them into chunks – which didn’t matter anyway as I use an immersion blender to make the soup thick and smooth afterwards.
When the onions have softened, I add the sweet onions into the pot and give it a few minutes to develop it’s flavours.
After a few minutes, I add the chicken stock into the pot and turn down the heat. After about 45 minutes, the sweet potatoes have soften – so I use the immersion blender in the soup. You will find the soup is quite thin, so let it cook down some more and it’ll thicken more and the flavours will become stronger.
Once the soup is to the right consistency, I then season up the soup and serve. This was my version of spicy sweet potato soup so I added smokey chipotle seasoning, cayenne pepper, white pepper, black pepper and some salt. I served this in a bowl with a gallop of sour cream. I’m not sure how much seasoning I used, but I kept tasting it until I was satisfied with the end result. It’s always best to add a little at a time until instead of adding too much and not knowing how to reduce the flavours.
Serve this soup hot and it’s really delicious. The sour cream helps cool the heat from the spicy, so it was a bowl of soup that was beautifully balanced.