Sweet Potato Soup

By draingal

Ingredients

• Perfect Topping:
• 4 tablespoons olive oil (divided)
• 3 pounds sweet potatoes (about 5 potatoes, peeled and cut into 1-inch pieces)
• 1 large red onion (peeled and cut into 1-inch pieces)
• 3 large carrots (peeled and cut into 1-inch pieces)
• 1/2 cup sherry
• 2 teaspoons coriander seed
• 1 orange (zest)
• 1 cup parsley (leaves)
• 1/2 cup pomegranate seeds
• 1/2 cup feta cheese (crumbled)

Details

Servings 1
Cooking time 40mins
Adapted from abc.go.com

Preparation

Step 1

Place a large, heavy bottomed pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil, potatoes, onion and carrots, and season with salt and pepper. Sauté, stirring occasionally, until translucent and the potatoes start to caramelize, about 8 minutes. Add the coriander, stir to combine and toast the spices for 2 minutes. Add the sherry, bring to a simmer and cook until almost completely reduced. Add 8 cups of water and orange zest, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove from heat.
Using an immersion blender, puree the soup until smooth. Season to taste with salt and pepper.
For the Feta Pomegranate Salad: in a medium mixing bowl, add the parsley, pomegranate seeds, Feta cheese, and 1 tablespoon of olive oil, and stir to combine.
Serve the hot soup in individual bowls. Top with a pinch of Feta Pomegranate salad and a drizzle of olive oil.