Sweet Potato Soup

Naturally sweet, Naturally rich, and Naturally creamy. All the qualifications to make a perfect soup. Loaded with healthy benefits, you can enjoy it in different ways, and the taste still keeps sweet. I'm sharing with you my recipe with new exclusive additions which i hope you like.

 Ingredients: 

500-600 g Sweet Potatoes, choose them red in colour and similar in size - 2 Big white onions, sliced - 2-4 Leeks sliced - 10 Garlic cloves - Olive oil - Leaves of 2 rosemary sticks  - freash thyme - 1 Tsp Annis seeds - 1 Tsp cumin seeds - 1/2 Tsp Ground cardemom  - 1/4 Ground cloves - Pinch of nutmeg  - 1 Tsp Salt - 1/2 Tsp Pepper - 1 Litre Broth + more if needed - Pine nuts for garnish. 

 Method: 

Preheat the oven to 180*c

In an oven baking tray, put the potatoes cut half way through facing upwards and not peeled. Add the onions, leeks, and the rest of the ingredients. Season and drizzle a generous amount of olive oil. After about 30 minutes, flip the potatoes the other side and let continue baking for another 30 minutes. Remove the skin using a spoon, and transfer all the ingredients to a saucepan with some broth, and let simmer for about 15 minutes. Blend it using a soup hand blender, or transfer it to a blender and blend until smooth. Adjust the thickness of the soup by adding more broth if needed. Finally, lightly fry some pin nuts and stir some with the soup, then garnish the top. Also for a rich nutty flavour, don't waste the butter or the ghee from frying, add it with the nuts to the soup, it adds much flavouring.

Enjoy Doing It , And 

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