Sweet Potato Soup

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Photo and recipe provided by Chez Us



5 medium sweet potatoes, peeled, washed, cut into cubes

3 tablespoons olive oil

2 medium shallots, cut in half

2 garlic cloves

2 carrots, scrubbed, cut into chunks

8 cups vegetable stock

kosher salt to taste

pepper to taste


Heat olive oil in a large dutch oven, over medium heat.  Add shallots, lower heat and cook until soft, about 3 – 5 minutes.  Add carrots and sweet potatoes, stir, cook for about 10 minutes over low heat.  Add stock and garlic.  Raise the heat, to bring to a medium boil.  Stir.  Cover.  Lower heat and cook until the sweet potatoes are soft, about 30 minutes.  Puree in a food processor or blender, in batches, until smooth.  Return to stock pot.  Gently reheat over low heat.  Garnish with parmesan cheese and italian parsley.  Serve.  Eat.


*If you do not want a vegetarian version, use chicken stock.  As a garnish fry up some pancetta and sprinkle over the top of the soup before serving!

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