Harvest Time
Sweet Potato Pie shut my mouth.
That's the old song, and it says, "Be quiet, keep secrets."
No way! It is Sweet Potato Soup.
I'm flipping it. You eat your Sweet Potato Soup, and then you talk. Tell it like it is, Themers.
It's harvest time, and nothing opens a conversation like a big stockpot of something warm on the stove. This soup has the spices of the pie, but it's creamy and smooth. It’s made for sharing.
Why this soup is good for you. Soup is absorbed into the body easier than the solids.
Sweet potatoes are orange, yellow, white, and even purple. They are packed with beta carotene (a precursor), and your body loves turning that into vitamin A. Plus there’s fiber and potassium from those colorful sweet potatoes. Get that harvest cooking!
Chicken bone broth. Five cups of it, and with the quality bone broth you get gelatin. Bone broth is a nutritious form of collagen. If you cook your own, you know what you're getting. But if you go to the big box grocery, boxed broths vary, so look for bone broth if you want the most.
Ginger is a favorite. I like the aroma and taste of ginger, so I use plenty. It's known for calming inflammation and settling the stomach, and people have long turned to it for inner ear health.
Those beautiful vibrant yellow lemons deliver vitamin C while adding even more inviting color to your kitchen.
Sweet Potato Soup (serves 6-7)
Ingredients
3-4 sweet potatoes, depending on the thickness liked.
2 tbsp butter
1 large yellow onion, chopped
3 garlic cloves, minced
2 tbsp fresh ginger, grated (more if you like)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
5 cups chicken broth, bone broth if you can
1/2 cup heavy cream, or canned coconut milk
1 tbsp maple syrup
1 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
How to make it:
Melt the butter in a large stockpot over medium heat. Make those onions jump; that’s sautéing, cooking the onion for about 7 minutes until soft and golden.
Stir in the garlic, ginger, cinnamon, and nutmeg. Cook for 1 minute until your kitchen is filled with the wonderful pleasing aroma.
Add the sweet potatoes after you’ve peeled and cut them into 1-inch cubes and add the chicken bone broth. Bring it to a boil, then simmer for about 25 minutes until the potatoes are very soft.
Here's the secret to the smooth texture: use an immersion blender. Put it right in the stockpot and blend until smooth. No moving hot soup to a blender, and no mess. It’s safer too.
Stir in the cream, maple syrup, and lemon juice. Season with the salt and pepper, taste, and warm gently to your scrumptious temperature.
Top with a swirl of cream.
Get a soup buddy! Harvest your Sweet Potato Soup!
It is time to buddy up and pull up a chair, sharing good talks. What have you been keeping secret? Revise your knowledge. Keep your secrets! They are for you.
Signed,
The Honest Human Oxymoron
(did you read this with your plastic glasses?)
