Ingredients

The following ingredients have 4 Servings
  • 2 pounds sweet potatoes, peeled, 1/4 inch thick slices (approximately)
  • 1 small onion (chopped)
  • ¼ cup butter
  • 4 cups vegetable broth (or chicken broth)
  • 1 teaspoon thyme, dried, ground or leaves
  • 1 tablespoon light brown sugar (packed )
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon heavy cream (35 %) or sour cream or coconut milk (if desired)
  • 1 green onion. thinly sliced

Instruction

  • Melt butter in large saucepan over medium heat.
  • Add onions and sauté until they are tender, about 5 minutes.
  • Add broth, increase heat to high, and simmer.
  • Remove pot from heat, add sweet potatoes, and let stand covered for 20 minutes.
  • Add brown sugar, thyme, vinegar, 1 teaspoons salt, and 1/2 teaspoon pepper.
  • Stir to combine.
  • Bring to simmer over high heat.
  • Reduce heat to medium low, cover, and cook until potatoes are very soft, about 10 minutes.
  • Using an immersion blender or working in batches with a stand mixer, puree soup until smooth. If needed, return soup right back into your pot.
  • Bring your pureed soup to a simmer over medium heat.
  • Add more broth if necessary to reach your desired consistency.
  • Season with salt and pepper to taste.
  • Serve with a tablespoon of sour cream of whipping cream and green onions if desired. Enjoy!