3 pounds sweet potatoes
3 tbsp olive oil
1/2 tsp cumin
1/4 tsp cayenne pepper
1 onion, chopped (about a cup)
2 garlic cloves, minced (I use a micro plane)
6 cups broth, (I use chicken or turkey)
1 cup whipping cream
Peel and cut sweet potatoes into 1 inch cubes and toss onto a large baking sheet with olive oil, cumin, cayenne pepper, salt and pepper. roast at 350 until soften or lightly brown.
In a large pan heat about 1 tbsp olive oil and toss in onions cooking until brown. Next, Micro plane the garlic into onions and cook for 2 minutes. Toss in the potatoes and broth. Transfer this mixture to a blender and blend until smooth. (you may have to do this in batches) After everything is blended transfer mixture to the original pan and bring to a boil. Reduce the heat to low. Gradually add cream. Stir well.
Note- Do not let soup boil when adding cream. Serves 6
3 tbsp olive oil
1/2 tsp cumin
1/4 tsp cayenne pepper
1 onion, chopped (about a cup)
2 garlic cloves, minced (I use a micro plane)
6 cups broth, (I use chicken or turkey)
1 cup whipping cream
Peel and cut sweet potatoes into 1 inch cubes and toss onto a large baking sheet with olive oil, cumin, cayenne pepper, salt and pepper. roast at 350 until soften or lightly brown.
In a large pan heat about 1 tbsp olive oil and toss in onions cooking until brown. Next, Micro plane the garlic into onions and cook for 2 minutes. Toss in the potatoes and broth. Transfer this mixture to a blender and blend until smooth. (you may have to do this in batches) After everything is blended transfer mixture to the original pan and bring to a boil. Reduce the heat to low. Gradually add cream. Stir well.
Note- Do not let soup boil when adding cream. Serves 6
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