Sweet Potato Soup

We're in full soup mode here at Evolution Kitchen, as Old Man Winter has wrapped his icy fingers around our home. We like a lot of different kinds of soup, depending on our mood. Sometimes we only want a thin, brothy soup. And sometimes we want a thicker, heartier soup. 

The following soup is more in the hearty category. It is quite creamy and has an excellent flavor.

Creamy Sweet Potato Soup

Ingredients

2 T oil

1 onion, chopped

2 small celery stalks, chopped

1 medium leek, sliced (white and pale green parts only)

1 large garlic clove, chopped

1 ½ lbs red-skinned sweet potatoes, peeled, cut into 1-inch pieces (about 5 cups)

4 c chicken stock

1 cinnamon stick

¼ t ground nutmeg

1½ c  coconut milk

Steps

1. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, saute about 5 minutes. Add celery and leek, saute about 5 minutes. Add garlic, saute about 2 minutes.

2. Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to a boil. Reduce heat and simmer uncovered until potatoes are tender (about 20 minutes).

3. Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.

4. Add coconut milk and stir over medium-low heat until heated through. Season soup to taste with salt and pepper.