Italian Sweet Potato Soup

It’s freezing here in Maine, friends.

Which makes me so happy to share this soup with you right now. Kicked up with Italian herbs, it’s warming and satisfying but not the least bit heavy. Plus, what I love most about this soup is that you can dress it up any way you’d like.

Don’t get me wrong, it’s delightful as is, but you can go crazy with toppings.

Given this soups Italian spin, I highly recommend trying one of these combinations: Parmesan cheese + croutons + red pepper OR parsley + roasted pine nuts + scallions. Both options add a little freshness and crunch to every bite. However, let me know if you come up with another amazing topping combo.

So versatile.

This will keep very well in the fridge and tastes even more unbelievable the next day, so feel free to make a big batch and eat leftovers for lunch/dinners throughout the week.  And for the record, this recipe is every bit as nutritious as it is delicious. Sweet potatoes contain a long list of vitamins and minerals, blood sugar-regulating and anti-inflammatory nutrients, and a ton of beta-carotene.

Who couldn’t use a little extra glow this winter?

Italian Sweet Potato Soup

2 large sweet potatoes peeled, and sliced in thin French-fry wedges (or 4 small sweet potatoes)
1/4 cup olive oil
Salt and pepper to taste
2 large cloves garlic minced
2 Tbsp. Italian Herb Seasoning
4-5 cups good Vegetable broth
Fresh chives and croutons, for garnish

Peel sweet potatoes and slice down into thin wedges. Measure 1/4 cup olive oil into a glass measuring cup. Add garlic, and Italian herb seasoning. Stir to combine. Brush potatoes with garlic-Italian seasonings mixture and spread out into pan as evenly as possible. Cover with foil, and bake about 30 minutes at 400°. Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes. Remove sweet potatoes to a large Dutch oven with vegetable broth. Simmer for 10 minutes and then puree with a blender or immersion blender. Serve with your favorite toppings!