Tana's Smooth Sweet Potato Soup

Nutrition Facts

Serving Size

8 g

Amount per Serving

Calories

% Daily Value*

Sodium

234

Carbohydrates

Fiber

Sugar

4.5

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Yield:

Ingredients:

6-7 cups bone or vegetable broth
1/2 cup onion diced
1/3 cup celery diced
3 tablespoons leeks diced
2 garlic cloves minced
1 1/2 pounds sweet potatoes peeled and diced
1/2 teaspoon turmeric (optional)
1 stick cinnamon
1/4 teaspoon nutmeg
1/2 cup almond milk
1 teaspoon Real Salt
1 teaspoon white pepper
1/4 cup sunflower seeds (optional)
2 tablespoons fresh sage finely chopped (optional)
1/4 cup cranberries (optional)
1/2 teaspoon cinnamon sprinkled for garnish (optional)

Directions:

Heat 1/4 cup of vegetable broth in large soup pot over medium heat. Sauté onions, celery, and leeks for 2 minutes. Then add garlic and sauté for another minute.
Add 4 cups of remaining vegetable broth, sweet potatoes, turmeric, cinnamon stick, and nutmeg. Bring to a boil then reduce heat to medium-low and simmer until sweet potatoes are tender, about 10 minutes.
Remove cinnamon stick.
Use immersion blender or pour contents into a blender in batches. Blend until smooth.
Pour soup back into pot (if using a blender). Add almond milk. Then slowly add remaining broth according to preferred consistency.
Add salt and pepper.
Ladel soup into bowls. Sprinkle sunflower seeds, sage, and cranberries in each bowl and serve. Garnish and serve with cinnamon.

Notes:

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