The BEST Soup for the season!

Creamy Maple Sweet Potato Soup

1/4 stick butter
1 cup onion, diced
1 leek, washed well and thinly sliced
2 garlic cloves, chopped
1 1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces (about 5 cups)
4 cups chicken stock
1 1/2 cinnamon stick
1/4 teaspoon ground coriander
1/4 ground ginger
Pinch of cayenne
2 cans of coconut cream
1/2 heavy cream
2 tablespoons pure maple syrup

Melt butter in heavy large pot over medium-high heat. Add onion and leek and sauté until onion is translucent, about 5 minutes. Add garlic and sauté 2 minutes. Add potatoes, chicken stock, cinnamon, and all the ground spices. Bring to a boil. Reduce heat and simmer uncovered until potatoes are tender.

(photo courtesy of simplyrecipes.com)
Remove cinnamon stick. Puree soup in blender until smooth and return to pot. Add coconut cream, heavy cream and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper to taste.

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