Sweet Potato Vichyssoise with Ginger-Kissed Pumpkin Seeds

By TFerg

This soup gets its velvety texture from beans instead of dairy. Fall, comfort food, hearty, soup, sweet potato, vegetarian, winter.

Ingredients

• 5 cloves Garlic
• 1 tbsp Ginger, powder
• 3 Leeks
• 1 Lemon, juice of
• 4 Sweet potatoes, medium
• 1 cup White beans, cooked
• 6 cups Vegetable broth
• Condiments
• 1/2 tbsp Maple syrup
• 1 Cayenne
• 1 tsp Sea salt
• 1 pinch Sea salt
• 2 tsp Turmeric
• 2 TBS Coconut oil
• 1 1/2 tbsp Olive oil
• Nuts & Seeds
• 1/2 cup Pumpkin seeds

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from designlovefest.com

Preparation

Step 1

Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt.
• In a large stock pot, heat coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.
• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
• Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.

Pumpkin Seeds:
• Preheat oven to 300°F / 150°C.
• Toss pumpkin seeds with other ingredients. Place on a baking sheet and roast in the oven for 10-15 minutes until toasty and fragrant. Remove and let cool. Store leftovers in an airtight container.