SOUTHERN SWEET POTATO SOUP
A sweeter twist on potato soup. Posted for ZWT III. This is a great soup that I actually even like in the summer because it's got a light flavor. Very good and very sweet.
Provided by I Cook Therefore I
Categories Yam/Sweet Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees.
- Line the broiling pan with foil and spread the cubed sweet potato in a single layer and drizzle the first amount of oil over the potatoes.
- Roast the potatoes for about 15-20 minutes, turn once
- Heat the second amount of oil in a soup pan over medium heat and cook the onion, garlic, celery, and shallot until soft.
- Add the tomato paste and stir until combined with vegetables.
- Add the broth, cream corn, bay leaf and bring to a boil, add the baking potato and cover the pot and simmer 25-30 minutes or until the potato is tender.
- Add the sweet potatoes, whole corn kernels, and cream or milk, stir well.
- Season to taste with salt and pepper.
- Note: you can certainly make this soup vegan by leaving out the cream or milk, it is just as good.
- Enjoy!
Nutrition Facts : Calories 347.8, Fat 7.7, SaturatedFat 1.5, Cholesterol 4, Sodium 685.2, Carbohydrate 67.8, Fiber 7.2, Sugar 7.2, Protein 9.6
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