Sweet Potato Soup

Ingredients

• 2 tsbp olive oil or oil of choice
• 1 shallot
• 4 sprigs fresh thyme
• 4 cups water
• 2 lbs sweet potatoes, peeled and roughly chopped (reserve 1/4 of peels)
• 3 tbsp brown or coconut sugar
• 1/2 tsp apple cider vinegar
• 1 tsp of sea salt, plus more to taste
• 1/8 tsp black pepper, plus more to taste
• 1 tbsp fresh chives, shopped

Instructions

1. Heat oil in a large saucepan over medium-low heat. Add shallots and thyme and cook until shallots are soft, about 3 minutes.
2. Add water, potatoes, and peels and bring to a boil. Partially cover with a lid and continue to cook over medium-high heat until potatoes are cooked all the way through, about 15 minutes.
3. Off heat. Stir in sugar, vinegar, salt, and pepper. Let cool for 5 minutes.
4. Discard thyme sprigs. Transfer the mixture into a high-speed blender or food processor and blend/process on a soup setting (60 seconds). Return soup back to the saucepan.
5. Add more salt and pepper to taste. Add more water if you’d like to thin out the soup.
6. Serve with chives.
7. Store in air-tight container in the fridge for up to 5 days.

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