Creamy Sweet Potato Soup, August 2019

3 Tbsp. olive oil
2 medium shallots, diced
3 cloves garlic, chopped
1 1/2 lb. sweet potatoes, peeled, 1” dice
5 c. water, cold
3 Tbsp. + 1 tsp. Carrot Ginger NOBULL Scratch Starter Concentrate
1/2 c. mascarpone
2 tsp. sherry vinegar

In soup pot, cook shallots and garlic in olive oil until fragrant and translucent. Add sweet potatoes and water. Bring to a boil, reduce to a simmer. Cook until potatoes are tender, approximately 20 minutes. Remove from heat, add NOBULL Carrot Ginger Scratch Starter Concentrate. Puree in a blender until smooth. When smooth, add mascarpone and sherry vinegar and blend until combined. Garnish as desired.

Yield: 6-8 servings

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