Here’s a little something to make fall a little sweeter ! With summer being long gone now, we need to scare away the autumn blues every now and then. To me, that only means one thing: COMFORT FOOD all day every day! And this creamy sweet potato soup is the definition of comfort food itself!
Now that fall is in full swing, days are getting shorter, the sun is less and less present in our lives and we tend to become a little lazy. But worry no more, because it’s not you! Autumn is the season when our bodies get into some sort of hibernation mode. Yup, you read that right. We need time to recharge our batteries too. And that happens how, you might wonder? Well, first of all, with days being shorter, we might need an extra hour of sleep-or two, I’m not judging-! We also tend to spend more time at home, getting cozy in front of the TV with a cup of tea in our hand. And , last but not least, we naturally switch to craving comfort food- soups, stews, puddings…whatever warms us on the inside and makes us feel at home! Yes, I think home is a feeling, not a place.
A few tips and tricks for the Creamy Sweet Potato Soup:
-It keeps really well in the fridge for several days, in an air-tight container.
-Use more or less stock, according to how you like your soup: thick or thin.
-Warm up your milk and cream before adding them to the soup, it makes it creamier.
Creamy Sweet Potato Soup
- 1 tbsp Olive oil
- 1 medium onion roughly chopped
- 1 garlic clove chopped
- 2 large carrots peeled and cubed
- 600 g sweet potatoes peeled and cubed
- ½ tsp smoked paprika
- 600 ml vegetable stock or the water used for boiling the vegetables
- 250 ml milk
- 200 ml cooking cream
- salt and pepper to taste
- Heat the oil in a saucepan over medium heat. Add the onion, cook until softened and add the garlic. Add the carrots and cook them for 5 mintes.
- Add the sweet potatoes and the stock. You can use water if you don't have stock, it won't be a problem. Turn up the heat and bring to a boil. Reduce the heat to low and cover with a lid and boil for 15 minutes, or until the sweet potato is tender.
- Remove from heat. Blend the soup with a stick blender until smooth.
- Warm up the milk and the cream and add them to the soup.
- Top with more cream and fresh parsley and serve.