Pictured with our Rosemary Foccacia recipe from Puglia, Italy.
Needed for this recipe:
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
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.