Sweet Potato And Shallot Soup
  • 2 TBSP olive oil
  • 4 cups Sweet Potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 heads Shallots, chopped fine
  • 4 garlic cloves, large, smashed
  • 2 1/2 cups Chicken or vegetable broth
  • 1 1/2 cup Mango or Orange Juice
  • I prefer Mango, my brother likes Orange
  • 1 cup cream fresh, I use Casera from El Mexicano, grade A table cream
  • 3 TBSP chopped basil or coriander, depends on your tastebuds
  • Salt and Pepper to taste
  1. Heat oil in large saucepan, add the shallots and garlic. Saute for approximately 5 minutes, stirring occasionally.
  2. Add sweet potatoes and carrots, stock, juice and basil. Bring to a boil
  3. Reduce heat to medium low or until mixture simmers. Cover and cook until potatoes and carrots are tender. 20 to 30 minutes
  4. Using either an immersion wand, blender or food processor, puree mixture-that means smooth. Adjust liquid to your desired thickness by adding additional chicken stock.
  5. Stir in the cream fresh (you can substitute yogurt but it changes the flavor) Season to taste. Garnish as you wish. I use lavender flowers, basil flowers even tomato or squash blooms. Salud