 | | 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. |
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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 |
| - | | 1 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 |
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