Mexican Sweet Potato Soup

Fall is in the air and I couldn't be happier. Not only because I am that much closer to finishing my program up in January, but also because I'm obsessed with the abundance of root vegetables that defines the fall season. Colorful, earthy, hearty, soulful, versatile... beets, carrots, sweet potatoes, parsnips, radishes, rutabagas, the list goes on. Sweet potatoes were my root vegetable of choice this week from the market and what better way to kick off fall then with a delicious soup?! Sweet potatoes (which are not even in the same family as regular potatoes, surprisingly) are loaded with vitamin A from the orange-licious beta-carotene, vitamin C, fiber and tons of other important vitamins and minerals, which make it no surprise that sweet potatoes are considered one of the most nutritious vegetables in the world! But more importantly, sweet potatoes just plain taste good, they are cheap, and they are so so so versatile... a true staple in my kitchen. So here's a super simple and flavorful soup to celebrate the changing of the seasons, the wonderful autumn harvest, the onset of cooler weather, back to school time, or whatever it is you have to celebrate in your life!

MEXICAN SWEET POTATO SOUP

Ingredients:

1 tblsp olive oil

1 medium onion, chopped

1-2 cloves garlic, minced

1/2 cup carrots and celery (traditional/optional soup starters- adds good flavor)

3 large (or 4 medium) sweet potatoes, chopped

6-8 cups vegetable broth (I used my own homemade vegetable broth... more to come on that, but you can used store brought, preferably low sodium)

1 bay leaf

Spices: salt, pepper, cumin, chili powder, paprika, cilantro, cayenne (if you like it hot!)

Chipotle hot sauce (optional)

Directions:

1. In a large soup pot, heat the olive oil over medium heat and add the onions, garlic, carrots and celery. Cook for 5-10 minutes, stirring often until softened.

2. Add the sweet potatoes and cover with vegetable broth. Add the bay leaf, and spices/hot sauce (a few dashes of each, depending on your preferences and what you have).

3. Bring to a boil, then reduce to a simmer and cook until the sweet potatoes are soft (~20-30min).

4. Use an immersion hand mixer or blender to blend the soup until smooth and creamy. 

5. Adjust the taste with spices/hot sauce to your liking. You can also add milk or yogurt for extra creaminess. Top with a sprig of parsley or cilantro, maybe a dollop of sour cream or yogurt, and enjoy!