This was a spur of the moment creation as I longed to use up both sweet potatoes and extra pineapple hanging out in my fridge. The final soup is fruity and fresh, something quite unexpected from a sweet potato soup. I can see adding various spices to further pump up this base recipe, like curry and coconut milk, but I love this very simple soup. —eatboutique
What You'll Need
extra virgin olive oil
medium onion, chopped
garlic cloves, peeled & finely chopped
sweet potatoes, peeled & cut into 1" pieces
pineapple, peeled & chopped into 1" pieces
dried sage leaves
salt (and extra for final seasoning)
freshly ground black pepper (and extra for final seasoning)
toasted coconut (optional)
chopped cashews (optional)
Saute the onion and garlic in the olive oil, in a heavy bottom pan over medium-high heat, until soft.
Add sweet potato and pineapple, and saute for a few minutes. Add in water, sage, salt, pepper and nutmeg. Stir and bring to a boil. Then, lower heat and simmer for 30 minutes until potato is tender.
Puree the mixture with a hand blender or in a stand-blender. Return the pureed soup to your pot and gently simmer, adding additional seasoning as needed. You'll definitely need to add a bit more salt and pepper.
Serve the soup with either chopped toasted cashews or toasted coconut. I also sprinkle a touch more dried sage. Yum!