Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Are you looking for a cozy and delicious soup to warm up with as the temperatures drop? If so, then look no further than this sweet potato soup with basil pesto. This hearty meal is sure to satisfy your cravings and leave your taste buds inspired by its unique blend of flavors - from the sweetness of roasted sweet potatoes to sharpness of freshly grated ginger, it's truly an experience you don't want to miss! Plus, it takes just minutes to make and can be customized according to personal preference. So whether you're whipping up dinner in a rush or hosting friends for an intimate gathering at home, this flavorful dish will surely bring everyone happiness around the table.
Ingredients
- 4 sweet potatoes, small, thinly sliced
- 2 carrots, thinly sliced
- 3 cloves garlic, sliced
- 1 cup milk
- 2 cups vegetable broth
-
4 tbs olive oil
-
1 tsp sea salt
-
1/4 tsp
black pepper
-
2/3 cup olive oil
1 cup basil, fresh
3 tbs parmesan cheese, grated
1 tbspine nuts
1/2 clove garlic
-
-
and pepper to taste
- optional: cream to garnish
For the pesto
Directions
1. Heat the olive oil in a large saucepan and sauté the sweet potatoes with the carrots for 5 minutes, seasoning with salt,and pepper. Add the garlic and cook for a minute.
- 2. Add the milk, and broth and simmer over medium heat for 20-25 minutes, adding water as needed. Puree the soup using a stick blender until smooth and creamy.
3. In the meantime, make the pesto by processing the basil, olive oil, pinenuts, garlic and parmesan in a blender. Season to taste.
- 4. Serve the soup hot with a swirl of the pesto and optionally, a few drops of cream.
Recipe Note
Products used in this Recipe:
