"Last night's Sweet Potato Soup Party featured caramelized onions, sharp cheddar, bacon, garden shallots & cornbread."
Sweet Potato Soup
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by Julie Resnick of feedfeed
Serves 6
2 onions (red or white), sliced thin
6 sweet potatoes, cleaned diced
2 stalks of celery, chopped
6 cups vegetable or chicken stock
1 14 oz can of coconut milk (not light)
2 tablespoons of peanut oil (or olive oil)
red pepper flakes, to taste
salt, to taste
Optional Toppings:
Grated Cheddar
Bacon
Minced Chives or Scallions
Remaining Caramelized Onions
Heat a Dutch oven or medium size stock pot over medium heat add a splash of oil and add onions. Stir onions with a wooden spoon they begin to brown then reduce heat to medium low. Allow the onions to cook slowly for about 20 minutes while stirring from time to time until they are caramelized and light brown. Remove half of the onions and set aside in a bowl.
Add the diced sweet potatoes, celery stock and 1 can of coconut milk to the pot and bring to a boil.
Reduce heat; simmer covered for 20 minutes or until potatoes are tender. Season with red pepper flakes and salt then blend with emulsion blender or food processor until pureed.
Ladle into bowls and serve with toppings in bowls so each person can add the toppings of their choice.
Serves 6
2 onions (red or white), sliced thin
6 sweet potatoes, cleaned diced
2 stalks of celery, chopped
6 cups vegetable or chicken stock
1 14 oz can of coconut milk (not light)
2 tablespoons of peanut oil (or olive oil)
red pepper flakes, to taste
salt, to taste
Optional Toppings:
Grated Cheddar
Bacon
Minced Chives or Scallions
Remaining Caramelized Onions
Heat a Dutch oven or medium size stock pot over medium heat add a splash of oil and add onions. Stir onions with a wooden spoon they begin to brown then reduce heat to medium low. Allow the onions to cook slowly for about 20 minutes while stirring from time to time until they are caramelized and light brown. Remove half of the onions and set aside in a bowl.
Add the diced sweet potatoes, celery stock and 1 can of coconut milk to the pot and bring to a boil.
Reduce heat; simmer covered for 20 minutes or until potatoes are tender. Season with red pepper flakes and salt then blend with emulsion blender or food processor until pureed.
Ladle into bowls and serve with toppings in bowls so each person can add the toppings of their choice.