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Author Notes: 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
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, peeled & finely chopped
- 1 pound sweet potatoes, peeled & cut into 1" pieces
- 1 cup pineapple, peeled & chopped into 1" pieces
- 4 cups water
- 1 tablespoon dried sage leaves
- 1 tablespoon salt (and extra for final seasoning)
- 1/2 tablespoon freshly ground black pepper (and extra for final seasoning)
- 1/4 teaspoon ground nutmeg
- 2 tablespoons toasted coconut (optional)
- 2 tablespoons 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!
- This recipe was entered in the contest for Your Best Sweet Potato Recipe