Servings: 0 serving
Equipment
Ingredients
- 2 tablespoons of extra-virgin olive oil
- 2 large sweet potatoes, peeled and cubed
- 2 large leeks, diced
- 3 cloves of garlic, minced
- 1 teaspoon of freshly grated ginger
- 4 cups of vegetable broth
- 1 teaspoon of sea salt
- 1 teaspoon of freshly ground black pepper
- 1/2 teaspoon of paprika
- Chopped chives or parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Peel and cube the sweet potato and place it in an ovenproof dish.
- Roast in the oven for 20 minutes or until golden brown.
- Heat 1 tablespoon of olive oil in a large saucepan on medium heat.
- Add the diced leeks, garlic, and ginger.
- Sauté for 3-4 minutes until the vegetables are fragrant and beginning to soften.
- Add the roasted sweet potato and vegetable broth to the saucepan.
- Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
- Blend the soup with an immersion blender until it reaches a smooth consistency.
- Add a pinch of freshly ground black pepper and a pinch of paprika.
- Serve the soup in warm bowls with a sprinkle of chopped chives or parsley.
- As you savor each spoonful, let the earthy flavors bring you peace and contentment
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06/10/2024 10:45 am GMT
