When winter creeps in I can’t help but feel like I have to make soup. Already I shared with you my Mother Knows Best Chicken Soup last year, so this year I will share with you another popular soup I make, which is my Sweet Potato Soup. I like making this soup with sweet potatoes because I find it sweeter but you can also replace the sweet potatoes with 2 small baking pumpkins if you aren’t a person who likes sweet potatoes.

Anyways, I hope this recipe helps to keep you warm this winter and if you have any questions just ask in the comment section down below.

Prep: 30 mins                                   Cook time:4.5 hrs                                      Total time: 5 hrs

Ingredients:

6 Sweet Potatoes (can replace with two baking pumpkin)

img_20160925_1418461 Leek

1 Red Onion

3 Green Onion

8 carrots

Optional:

1 1/2 teaspoons Cumin

Salt and Pepper to taste

Heavy Cream

Items you’ll need:

Soup pot

 

Baking pan

Blender or Food Processor

Chopping board

Knife

Peeler

Instructions:

First prepare your sweet potatoes by removing the skin and chopping them into 1 inch cubes. Place them on a cooking pan and bake them for 60 mins at 400 F (204 C), or until soft. While the sweet potatoes are baking chop up leek, green onions, red onion, peel and chop carrots.

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When the sweet potatoes are baked, add them to cooking pot along with chopped items, add cumin, (this is also the time to add salt and pepper to the pot). Fill the pot with water to get cover the vegetables. Bring to a boil and let simmer for 1 hour.

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Once everything is soft scoop contents from the pot into a blender or food processor and puree until smooth. Place puree into bowls, add 2 tablespoons of heavy cream, stir and enjoy.

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