Thai-inspired Sweet Potato Soup

Pictured with our Rosemary Foccacia recipe from Puglia, Italy.

Needed for this recipe:

Sunshine Coast Olive Oil Co. Butter Infused Olive Oil
Sunshine Coast Olive Oil Co. Cilantro and Roasted Onion Infused Olive Oil
Sunshine Coast Olive Oil Co. Honey Ginger White Balsamic

Ingredients:

2 small onions, about 1 cup, peeled and diced
2 sticks celery, about 1 cup, sliced thinly
2 teaspoons garlic, diced
2 Tablespoons Sunshine Coast Olive Oil Co. Butter Infused Olive Oil
T Tablespoons Sunshine Coast Olive Oil Co. Roasted Onion and Cilantro Infused Olive Oil
2 large sweet potatoes, peeled and diced
¾ teaspoon cumin
3 cups chicken broth

Recipe:

Sauté onions, celery and garlic in butter and roasted onion/cilantro oils about 2-3 minutes until translucent. Add cumin and sweet potatoes and honey ginger balsamic. Sauté another minute. Add chicken broth and bring to a boil. Turn down to a simmer. Simmer approximately 10 – 15 minutes until sweet potatoes are softened. Let cool. Transfer in batches to a blender. You can blend the whole soup, or leave it a bit heartier by blending ½ to 2/3 of the soup.

p.s. I didn’t use fresh cilantro in the soup but added it on top for the photo presentation.