sweetpotato soup – North Carolina Sweet Potatoes

sweetpotato soup

4 portions

400 g sweetpotatoes from North Carolina
2 carrots or 1 parsnip
2 onions
1 sour apples
1 l vegetable broth
salt, pepper, nutmeg
1 bay leaf
2-3 tbsp (soy) cream
1 tbsp oil
Herb twigs (e.g. thyme) or parsley for decoration

Directions: 

  1. Peel the sweetpotatoes, the carrots/parsnips, the onions and the apple.
  2. Remove the core of the apple.
  3. Cut the ingredients into cubes and sauté with a little oil.
  4. Deglaze with vegetable stock, add bay leaf and cook for about 20 minutes until soft.
  5. Remove the bay leaf and blend the soup.
  6. Season with salt, pepper and nutmeg and pour into soup bowls.
  7. Decorate with cream and a sprig of herbs or some parsley.

 Preparation time: 35 minutes

Energy:
227 kcal
Protein:
3,65 g
fat:
7,44 g
Carbohydrates:
6,5 g