Oh how I love soups. Especially filling, colorful soups with a clear base- call me traditional. This soup has warm, subtle flavors like red onion and thyme, and takes a smattering of dry crumbly cheese so well. The sweet potatoes are soft and sweet, as are the peas and carrots. And yet the soup manages to stay savory. Kitchen witchery at its finest. Y U M.
"If you can't find fresh thyme, dried will do nicely. Make sure to use less and rub it in your palm to release the oils before adding to the soup."
Notes: Olive oil is extra-virgin. Cheese is Cotija.
SIMPLE SWEET POTATO SOUP
Ingredients: 1 tbsp. olive oil, 1/2 red onion- chopped, 2 peeled and chopped carrots, 1 stalk chopped celery, 1 large sweet potato, 4 cups chicken broth, 1/2 tsp. salt, 1/2 tsp. pepper, 2 tsp. fresh thyme leaves, 1 cup frozen peas, 2 tbsp. crumbly dry cheese.
Serves 2-3.
1. Heat oil in a large saucepan over medium-high heat. Add onion, carrots and celery and cook for 5 minutes.
2. Add salt and pepper, cooking and stirring until onion is translucent. Peel potato and cube, then add in with the chicken broth. Bring to boil then turn down to simmer for 25 minutes, or until potatoes are fork-tender.
3. Tip in peas and cook for five minutes. Remove to cool slightly. Serve with crumbly cheese and extra fresh thyme, if you like.
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