Fall Sweet Potato Soup

[ArmsOfLove]

My creation from last night http://theluttonfamily.com/fall-sweet-potato-soup.html


This year my birthday (yesterday) fell on Friday, and we had my best friend and her family over for Shabbat dinner. I wasn’t sure what I wanted until about mid-day, but I came up with a recipe that I was excited about and when we got it made . . . . YUM! My family loves it and we’ve been eating it all day today as well

When I come up with recipes I usually have a taste in my mouth and then I mentally unpack it and figure out what will make those flavors. I can imagine them all together, and when I smell or tase the food, I know what’s missing. It’s just how I come up with recipes–it’s my process This time I decided to write it all down before I forget it LOL

1 large sweet onion, diced and sauteed in a generous amount of olive oil, and add 5 garlic cloves
Add 5 thinly sliced celery stalks, and 5 cubed carrots and keep sauteeing. It would be best to do this until they are soft
Add 8 peeled and cubed sweet potatoes, 1 box of chicken-free broth (or whatever broth you want), and a bag of frozen spinach
Add 16 cups of water
Add a good amount of salt (I use Himalayan) and pepper to taste.
Bring to a boil and cook until everything is soft

Transfer a blender amount at a time into the blender (we love our Vita-mix, or whatever you have) and blend, then restore to the pot.

Add between 2 and 3 teaspoons of nutmeg, and between 2 and 3 teaspoons of thyme. (in full disclosure, I just grabbed both out of their containers and added until it felt right, but I think that is about the amounts ).

Serve and enjoy!

***Today, during out enjoyment of leftovers, I added some black-eyed peas to the bowl of soup and it was delicious.