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
Ingredients
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2 tablespoons
extra virgin olive oil
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1
medium onion, chopped
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2
garlic cloves, peeled & finely chopped
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1 pound
sweet potatoes, peeled & cut into 1" pieces
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1 cup
pineapple, peeled & chopped into 1" pieces
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4 cups
water
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1 tablespoon
dried sage leaves
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1 tablespoon
salt (and extra for final seasoning)
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1/2 tablespoon
freshly ground black pepper (and extra for final seasoning)
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1/4 teaspoon
ground nutmeg
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2 tablespoons
toasted coconut (optional)
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2 tablespoons
chopped cashews (optional)
Directions
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Saute the onion and garlic in the olive oil, in a heavy bottom pan over medium-high heat, until soft.
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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.
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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.
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Serve the soup with either chopped toasted cashews or toasted coconut. I also sprinkle a touch more dried sage. Yum!
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