THE BEST SWEET POTATO SOUP

THE BEST SWEET POTATO SOUP

3 lbs. Organic SWEET POTATOES washed, topped and tailed and cut into 1” chunks (Leave the skins on)

2 Tbsp. Unsalted BUTTER

2” Fresh GINGER ROOT peeled and diced

2 Tsp.  HIMALAYAN PINK SALT

1 Qt. VEGETABLE STOCK

1 Large Organic ONION peeled and chopped

2 Tbsp. MAPLE SYRUP

2 Tbsp. Low Sodium SOY SAUCE

Juice of 1 Large LIME or LEMON

In a large saucepan add the ginger root, onion, salt and butter. Saute slowly with the lid on stirring periodically.  Make sure to not let the ingredients burn.  10 minutes should do it. Add the sweet potatoes and cover with the vegetable stock.  Stir well.  Add a little more water if necessary.  Bring the liquid to a gentle simmer and cover. Cook for about 30 minutes or until the sweet potatoes are tender. Turn off the heat and add the maple syrup, lemon or lime juice and soy sauce.  Stir well and let cool to room temperature. Put the saucepan in the fridge over night. Next day.  Remove from the fridge and stir well. Using a blender,  puree the liquid.  Reheat the soup in another saucepan adjusting the salt to taste. Serve in individual bowls with freshly ground BLACK PEPPER and garnished with fresh PARSLEY LEAVES.

This soup will freeze well stored in empty 32 oz. yoghurt containers with tightly sealed lids for several days. (Please do NOT dilute, and make sure the lids are on tight). Defrost thoroughly before heating.

Serves 6

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