|Posted on November 28, 2015 at 8:35 PM|
I will make this blog, quick and sweet. But don’t get that twisted. The flavor will still be explosive. I will let the recipe do the talking. I have this recipe in an earlier blog, but I used butternut squash and regular sweet potatoes. I decided with this recipe to use purple sweet potatoes, instead. Boy, I could not wait for this soup to be done, for one reason only, outside of tasting it, the color. Purple soup! Yes! Purple soup.
2 tbsp olive oil
1 large sweet purple potato, peeled and small cubes
1/2 cup onions, peeled
1 garlic clove, finely chopped
1 tsp fennel seeds
1/2 tsp thyme leaves
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cayenne pepper
3/4 cup vegetable broth or more for consistency
1 tbsp maple syrup
Sea salt and pepper to taste
Coconut Maple Cream
1/2 cup canned coconut milk, you want the cream part of the milk. Refrigerating the coconut milk will make it more solid.
1 tsp maple syrup
In large saucepan on medium heat, add the olive oil. Add purple sweet potatoes. Stir and cook for 10 minutes or more, until soften. Add onions and garlic. Stir and cook for 3 minutes. Add fennel, thyme and spices. Stir. Add vegetable broth. Turn up heat and allow to come to a boil. Turn off the heat and remove the pot and allow the soup to cool down, before adding to the Vitamix.
Prepare Coconut Maple Cream.
In a food processor add coconut cream, maple syrup and a pinch of sea salt. Process until smooth. Do not over process the coconut cream, where it liquifies. You want it to be smooth like a whipped cream. Place in a bowl and set in the fridge.
Once the soup has cooled down. Add the soup to your Vitamix or blender. Blend until smooth. Add the tbsp of maple syrup and blend. If the soup is too thick add a little more vegetable broth. Taste it for seasonings. Add more sea salt or pepper, to taste.
Add the soup back into a sauce pan to heat up. Heat the soup up on medium heat, while constantly stirring. Remove from heat. Serve immediately in your favorite soup bowl. Add the coconut maple cream in the middle of the soup and garnish with thyme leaves.