This silky puréed soup is so cozy on a winter’s evening. A splash of vinegar balances the sweetness of the root veggies.
Ingredients
- 4 large shallots
- 1 lb carrots
- 2 lbs sweet potatoes
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp dried thyme
- 6 cups water
- 1 tbsp apple cider vinegar
- 2 tbsp finely chopped fresh parsley
Steps
- Thinly slice the shallots and carrots. Peel and chop the sweet potatoes.
- In a small skillet, heat the oil and butter on medium until butter melts. Add shallots and thyme. Cook 4 min., until shallots are golden, stirring often. Transfer to a slow cooker bowl. Add sweet potatoes, carrots, and water. Season with salt. Cover and cook on low 3–4 hours, until sweet potatoes are very tender.
- In a blender in batches or with immersion blender, purée soup until smooth. Stir in the vinegar. Season with salt and pepper to taste. Garnish with the parsley.
Tips
Garnish with croutons and a dollop of plain yogurt.
Tags
- Janaury 2019
- vegetarian
- guiding star
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