SWEET POTATO SOUP
8 medium sweet potatoes
2-3 small leeks, chopped
1 garlic bulb
6-8 medium carrots
1 1/2 tsp nutmeg
1 tsp cinnamon
1 tsp cardamom
Salt & pepper
White wine/vegetable broth optional
Wash and roast the potatoes on a baking sheet for approximately 30 minutes or until soft when pierced.
Peel and slice carrots into 1/2 inch slices and place in boiling water. Once tender, strain and save the cooking liquid.
Slice top of garlic bulb and brush with a little olive oil. Wrap in foil and roast in oven 40 minutes. Remove and let sit until cooled.
Once cooled squeeze each garlic clove into a bowl.
Sauté leeks in a stock pot with a little olive oil. Reduce heat and simmer. Add a little water as needed to avoid browning.
When potatoes are ready, remove from oven and let cool approximately 10 minutes.
Remove peel from each potato by just pinching and removing the skin. Slice potatoes into 2” chunks.
Place potatoes, carrots, garlic cloves and a cup of the liquid from the carrots into stock pot with leeks.
Stir until blended. Then purée.
An immersion blender is my go to when I purée ingredients for soup. A Cuisinart can work but I find it very messy. Slowly break down ingredients with the immersion blender while adding carrot broth till consistency is smooth, creamy and not too thick.
If you run out of carrot broth, substitute with water, a little white wine or vegetable broth. Once you have reached the beautiful soup consistency desired, season with salt, pepper, cinnamon, nutmeg and cardamom. Taste and adjust season as desired.