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Simple Sweet Potato Soup

Cuisine
Courses ,
Time
Prep Time: 60 mins Cook Time: 25 mins Total Time: 1 hr 25 mins
Cooking Temp 400  °F
Servings 4
Ingredients
  • 2 tablespoons Seka Hills Arbequina extra-virgin olive oil
  • 2-3 medium-large Sweet Potatoes (roasted)
  • 4 cloves Garlic (peeled & chopped)
  • 1 medium Onion (diced)
  • 1 tablespoon Salt (or to taste)
  • 1/2 tablespoon Ground Black or White Pepper
  • 3 cups Chicken, Turkey, or Vegetable stock
  • 1/2 cup Willa's Oat Milk Barista Blend or Coconut Cream
Instructions
    Roast Sweet Potatoes

  1. Preheat oven to 400 degrees.

  2. Pierce sweet potatoes with fork multiple times.

  3. Roast for 45-50 minutes.

  4. Cut potatoes lengthwise, scoop insides into a bowl and reserve.

    5. Sweet Potato Soup

  5. Heat a heavy pot over medium-high heat. Add olive oil.

  6. When oil is shimmering, add garlic and onions. Cook until tender, about 5 minutes, stirring frequently.

  7. Add broth and roasted sweet potato. Stir until well combined.

  8. Add oat milk or coconut cream and bring to a boil.

  9. Reduce heat to a simmer and cook, uncovered, for 10-12 minutes. Stir occasionally.

  10. Remove from heat and let cool slightly. Transfer to blender (or use immersion blender) to blend until smooth. Add salt and pepper to taste.

Note

Feel free to experiment with this soup! Add protein by adding IFL Great Northern Beans or leftover turkey. To enhance the roasted flavor of the soup with some smokiness, add a few rehydrated IFL Chipotle Chiles while simmering. Add a little Native Wise pure maple syrup or Chantico Raw agave syrup to balance out the saltiness. Be creative!

Read it online: https://natifs.org/blog/recipe/simple-sweet-potato-soup/
NATIFS
PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.