Ever come home from work on a cold, dreary day and just want something warm, hearty, and filling to eat? Today was one of those days for me, and with it getting dark earlier and earlier, I just wanted something that just felt good in my stomach.
Soup usually fits the bill for me when I get those cravings. I had a few lovely sweet potatoes sitting on my counter for a few days that I wanted to use, but knew I couldn't just make a plain old sweet potato soup. And so this soup was born. There's just enough cumin and coriander to let you know this ain't a boring soup, and the green chilies add just enough heat to make it exciting. So go ahead and give this a try - I guarantee your stomach will thank you!
Creamy Sweet Potato Soup
3 tbsp olive oil
1 cup onion, diced
3 cloves garlic, minced
8 cups chopped and peeled sweet potato
1 (4.5 oz) can of chopped green chilies
8 cups vegetable stock
1 tsp cumin
1/2 tsp ground coriander
1 tsp salt
1/2 c fat-free half and half
Pepper to taste
In a large stockpot, heat oil over medium high heat. Add onion and saute until just tender. Add garlic and saute for another minute. Add sweet potato, chilies, and vegetable stock. Bring to a boil and continue to cook, uncovered for about 15 minutes. Add cumin, coriander, and salt, and continue to cook until potatoes are tender, about another 10 minutes. Remove from heat and add half and half. Puree with a stick blender until creamy. Serve and enjoy!