This sweet potato and sunchoke soup is creamy and smooth and full of flavor. It's a comforting feel-good soup perfect for fall and winter.
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Liz - Eat Move Make
2tablespoonsfresh gingergrated, minced
1jalapenoseeded and diced
1- 1 1/2lbsweet potatoes(2 large sweet potatoes)
4cups vegetable broth
1/2teaspooncumindid we add this? or 1/4 tsp nutmeg
1/2teaspoonground red pepper
Heat olive oil over medium high heat in saucepan. Add onion, ginger, jalapeno and garlic. Saute for several minutes, stirring constantly so they don't burn. Remove from heat; set aside.
In large stockpot, add vegetable broth, sweet potatoes, sunchokes, salt, pepper, cumin and red pepper, if using. Bring to a boil; cover, let boil for 20-30 minutes or until potatoes are fork tender. Add cilantro.
Puree in batches in a blender or use a stick immersion blender. Return to pot and serve topped with pepitas and extra cilantro, if desired.