Sweet Potato Soup
Reap the benefits of sweet potatoes, leeks and bone broth all in one delicious anti-inflammatory bowl! Make a large batch and save the leftovers in single-serve containers to pull out of your refrigerator or freezer for a quick meal later.
Ingredients
- 4 lbs sweet potatoes
- 2 large leeks white and light green parts only, halved lengthwise
- 2 Tbsp + 2 tsp olive oil divided
- Kosher salt and pepper to taste
- 8 cups chicken bone broth or vegetable broth
- 1 Tbsp ground nutmeg
- 2 Tbsp ghee or clarified butter optional
- 4 Tbsp nonfat, plain Greek or coconut yogurt
- ⅓ cup pecans toasted and chopped
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper. Poke sweet potatoes with fork and place on prepared baking sheet. Bake, flipping after 30 minutes, until very tender and beginning to pop, about 60-75 minutes. Cut in half lengthwise when fully cooked.
- Thinly slice enough light green parts of leeks to make 1 packed cup and set aside. Roughly chop remaining leeks.
- Heat 2 Tbsp oil over medium-low heat in a large soup pot or Dutch oven. Add chopped leeks, 2 tsp salt and 1 tsp pepper. Cook, stirring occasionally, about 10 minutes. Add broth and simmer until leeks are very tender, about 6-8 minutes.
- When cool enough to handle, remove sweet potato flesh from the skin. Add flesh to pot and return to a simmer; stir in nutmeg.
- Puree in blender or food processer with ghee (if using) until smooth. Taste and add additional salt and pepper to taste, if needed.
- Meanwhile, heat remaining oil in medium skillet over medium heat. Add sliced leeks and a pinch of salt; saute until tender, about 2 minutes.
- To serve, add a dollop of yogurt or swirl it into soup (combined with 1 Tbsp water to thin) and garnish with sauteed leeks and pecans.