Yields: 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium Vidalia onion diced
- 1 cup diced carrots 2-3 medium carrots
- 2 cloves garlic minced
- 1½ teaspoons grated or finely minced ginger
- 5 cups cubed sweet potatoes about 1 very large or 2 medium sweet potatoes
- 1¼ teaspoons Chinese five spice powder
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 3 cups low-sodium vegetable broth
For serving: (optional)
- Greek yogurt
- Crumbled bacon
- Chopped Peanuts
- Thinly sliced scallions
- Freshly chopped cilantro
Instructions
- Heat the oil in a medium Dutch oven or saucepan over medium heat. When hot, add the onion and cook for 5 minutes until softened and translucent. Add the carrots, garlic and ginger and cook for 5 minutes until the carrots are just beginning to soften and the garlic is fragrant. Add the sweet potatoes, five spice, salt and pepper and cook for 1 minute more.
- Stir in the vegetable broth and bring to a boil. Lower to a simmer, cover, and cook for 30-35 minutes until the sweet potatoes are very tender when pierced with the tip of a sharp knife.
- Now it’s time to purée the soup! You can do this with an immersion blender if you have one or using a regular blender. (If you use a regular blender, make sure you remove the cap in the lid, and plug that hole with a dishtowel before you start blending to prevent hot soup explosions.)
- Return the soup to the pot. Taste and season with a little extra salt or cayenne if necessary.
- Ladle the soup into bowls and garnish with fancy toppings of your choice.