This sweet and savory soup could almost be a desert soup, as ginger, nutmeg and cinnamon are spices you find in many sweet potato bisque and pumpkin pie recipes. The onion and garlic temper the sweetness a little and will give it a savory boost.
1cupsvegetable stocklow sodium and this is optional
1orangezested and juiced
1cupsalmond milkunsweetened plain
Instructions
Collect all ingredients.
Peal the potatoes and cut is small cubes.
Cook or steam the sweet potatoes until tender.
Clean and cut the onion in smaller pieces.
Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 or 2 table spoons at the time to keep the onion from sticking to the pan.
Add the garlic, ginger, thyme, nutmeg and cinnamon and cook for 1 minute.
Put everything (orange juice and zest) into a blender and puree the soup (until smooth). Add the almond milk and season with some salt and/or pepper.
Notes
I normally replace the vegetable stock with extra almond milk or water!Garnish with some zest or thyme and enjoy!