This gorgeous bowl of luscious, creamy sweet potato soup is pure purple comfort.
2 large Stokes Purple® sweet potatoes (5-6 inches long)
1 tablespoon olive oil
1/2 red onion, diced
3 teaspoons sea salt, divided
1/4 teaspoon black pepper
1 1/4 teaspoons cumin
4 garlic cloves, minced
4 cups low-sodium vegetable broth
1/2 cup half and half or full-fat coconut milk
Toppings: sour cream, chopped walnuts, and microgreens or chopped chives
Preheat oven to 350 degrees. Wrap sweet potatoes in aluminum foil and bake 1 hour, or until easily pierced with fork.* When cool enough to handle, peel sweet potatoes and discard skins. Roughly chop and set aside.
In large pot, warm olive oil over medium heat. Add onion and 1 teaspoon salt. Sprinkle in cumin and black pepper. Cook onion, stirring frequently, 3-5 minutes, until softened. Add garlic and sauté 1-2 minutes. Add 2 cups broth and sweet potatoes. Bring mixture to boil, then reduce heat and simmer 10 minutes.
Transfer soup to blender container and blend until smooth (or use an immersion blender). Add splash of broth to keep things moving, if necessary. If you use blender, carefully return soup to pot. Return to medium-low heat and add remaining broth. Stir in half and half or coconut milk, and add remaining salt. Season soup to taste. Top with sour cream, microgreens or chives, and chopped walnuts.
*Note: For extra-creamy sweet potatoes, wrap in foil and bake the night before making soup. Store in refrigerator , still wrapped in foil, then use in recipe as directed.