 | | Directions | - Fill a 5 quart or similar-sized pot with enough water to cover the chunks of potatoes and add 1 teaspoon of salt to the water. Bring to a low boil and place unpeeled potatoes into pot of boiling water.
- Cook until tender. Drain potatoes and water from pot using a colander. When potato chunks have cooled, remove potato skins by hand.
- Using the same 5 quart pot, add oil, carrots, onions, and celery. Set burner on medium heat. Sauté ingredients until soft. Add broth and sweet potatoes. Bring to a full boil and then reduce heat and simmer for 40 minutes.
- Add seasonings to taste while simmering. Add extra water or chicken broth, if the consistency is too thick. With an immersion blender or food processor, purée until almost smooth.
- Allow soup to cool in refrigerator and serve cold or room temperature.
- Garnish with feta cheese before serving.
|
|
|
Prep Time: 45 minutes
Cook Time: 45 minutes
Container: 5 quart pan
Servings: 12
Serving Size: 1 cup
|  | | Ingredients | | - | | 4 pounds 4 large sweet potatoes, unpeeled and quartered |
| - | | large onion, chopped |
| - | | 3 cups carrots, peeled and chopped |
| - | | 1 cup celery stalks, chopped |
| - | | 5 cups chicken broth |
| - | | 1 tablespoon canola oil |
| - | | 1/2 teaspoon thyme leaves |
| - | | 1 pinch freshly ground nutmeg, a few grinds |
| - | | 1/2 teaspoon ground cumin |
| - | | 12 tablespoons feta or blue cheese crumbles as garnish |
| - | | salt and pepper to taste |
| |
| |
