Cold Sweet Potato Soup Recipe

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Although this soup is tasty when served hot, it is also a very enjoyable and refreshing soup served cold. Garnish with crumbled pieces of feta or blue cheese.
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  • 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
Container:5 quart pan
45 mins
45 mins
1.5 hrs
  • 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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