It’s November. You know what that means, right?
I am a big fan of soup: Veggie soups, creamy soups, bean soups, chowders, and especially…
But before we talk about this soup: I need to take a poll: Here in Hawaii, we have the most wonderful purple “Okinawa Sweet Potatoes.” Have you ever had one? Please tell me, because I don’t think I have ever seen them on the mainland, and I just think it would be sad to live without them.
Maybe you’ll just need to come to Hawaii.
Okinawa sweet potatoes are super sweet, and packed with nutrition. They have a slightly more dense texture than a normal sweet potato, but taste great in all of the same ways: Baked with butter, mashed, and blended into a delicious soup…
This soup would be great with regular sweet potatoes as well, and most definitely should be served with a big salad, and crusty bread, (or Gluten Free Crackers, pictured here.)
I added the nutmeg and cloves to this pot, which gave it a nutty flavor, perfect for the holidays. I think it is good either way.
**If you’re really on your game, you can match your fingernail color to your soup.
So print it out and make it.
Use any sweet potato you like, and enjoy fall with a big pot of soup!
- 2 Tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 medium onion, diced
- 3 cups organic chicken stock (or veggie stock to make it vegan.)
- 2-4 medium sized sweet potatoes, baked. *see note
- 1-2 tsp. salt, by taste
- ½ tsp. black pepper
- 1 cup almond milk (or your choice of milk.)
- *Optional spices: ¼ tsp. ground nutmeg and ¼ tsp. ground cloves
- In a large pot, heat the olive oil and then add garlic and sauté for 1-2 minutes
- Add the onion, 1 tsp. salt and the pepper and cook for about five minutes, until onions are tender, stirring constantly
- Add 1 cup chicken or veggie stock, and potatoes, and bring to a boil, stirring to combine.
- Reduce heat and simmer for ten minutes
- Transfer mixture to a blender, and blend until smooth. (you can also use a hand blender in the pot.)
- Return to pot, and add the rest of the stock, and one cup of almond milk (or milk of choice--half and half for a richer soup.)
- Heat over low-medium heat, adding salt to taste and nutmeg, and cloves if desired, stirring to combine well.
- Top with fresh basil, and serve with salad, and bread.
Let me know if you’ve ever had Okinawa Sweet Potatoes.
And tell me: What’s your favorite soup?
And as always–I’d love it if you’d Pin, share and spread the Aloha!