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Creamy Sweet Potato Soup

1 Tbls butter                                         1 large onion, chopped

4 cups vegetable broth                          4 cups chopped, peeled sweet potatoes

2 tart apples, peeled and chopped          4 or 5 roma tomatoes, peeled and chopped

¾ tsp salt                                             freshly ground pepper to taste

1 cup lowfat milk                     

the leaves from 1 sprig of fresh thyme (or ¼ tsp dried thyme)

Heat butter in a soup pot over medium-low heat.  Add onion and sauté until soft, approximately 8 to 10 minutes.  Add a little of the broth if the onions begin to stick.  Add the sweet potatoes and apples and stir for a minute or two.  Add the tomatoes, the remaining broth, salt, pepper, and thyme.  Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender—35-45 minutes.

For a perfectly creamy soup, puree in a food processor or blender, working in small batches.  Take care not to burn yourself when pureeing the hot soup.  If you would like your soup to have more texture, blend just a portion of the soup.  Return pureed soup to pot and gently heat while you slowly stir in the milk.  When heated through, ladle into bowls and serve at once. 

Serves 6 to 8.

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