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Creamy Sweet Potato Soup

Instructions

Peel the sweet potatoes, the carrots and the pumpkin, and sliced into large cubes.

Fry the onion in a pot with some olive oil until it gets yellow.

Add the garlic and the celery root, and keep frying for a 1 minute.

Add the carrots, the sweet potatoes and the pumpkin, and keep stirring for 3 minutes.

Add some fresh thyme, the chicken stock, and the wine, Just enough to cover the Vegetables, and bring to a boil.

Low the fire to medium hit, and cook for 40 minutes until the vegetables are soft.

Remove the pot from the fire, fish out the thyme, and blend with a hand blender until you get smooth cream.

Return the pot to the stove, add the cream, the nutmeg, and salt and pepper to taste.

Cook for 5 more minutes.

Serve hot and garnish with some fresh thyme a few drops of olive oil and a splash of pepper and nutmeg.

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