Lately my sweet husband has been doing some of our grocery shopping for me. I give him a list, and he returns with the food. Twice now I have asked him for sweet potatoes, and he has come home with Japanese sweet potatoes by accident. Have you tried them? They look very much the same, but the inside is white, and browns almost instantly if you peel them. When you bake Japanese sweet potatoes the inside becomes a pretty soft yellow. I find them a little sweeter and creamier tasting, perfect for soup.
We’ve had more snow this week, and I couldn’t think of a better way to warm up than with a bowl of soup. Ashley is an especially big fan of soup, like her mama She almost always asks for seconds.
Creamy Japanese Sweet Potato Soup
Saute in soup pot (I use my medium sized Le Creuset *):
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onions
1.5 baked Japanese sweet potatoes, skins removed
2 cups broth
1 cup cashew milk
1/4 to 1/2 tsp Herbamare, to your taste
Puree with Stick Blender or use your blender for extra smooth soup. (I used my Blendtec) Make sure if you use your blender that the soup isn’t hot or the lid will fly off and soup will be everywhere.
* If you frequent stores like Marshall’s you can find Le Creuset for half price or better. That’s how I got all three of my orange colored Le Crueset about three years ago. I’ve since seen others there in green, blue and yellow.
I think these Japanese sweet potatoes make a great winter soup.