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Sweet Potato-Vanilla-Ginger Soup with Potato Croutons


2 tbsp olive oil or butter
1 large onion
1 inch fresh ginger
sea salt
freshly ground black pepper
5 cups diced sweet potato (about 2-3)
1 tsp vanilla extract
4 cups chicken broth (or veggie broth)

1 cup of colorful potatoes (I love picking up a few purple potatoes along with the dark orange yams or sweet potatoes)
2 tbsp olive oil
sprinkle of sea salt


  1. Dice onions and potatoes.
  2. Put the olive oil or butter in large pot over medium heat. Let butter melt.
  3. Add onions and cook, stirring occasionally, until they soften. About 5 minutes.
  4. Add a sprinkle of salt and pepper, vanilla, and sweet potatoes and stir.
  5. Add the stock to cover sweet potatoes and bring to a boil.
  6. Stir, lower the heat to a simmer, and cover until vegetables are tender, 15-25 minutes.
  7. Take soup off heat, puree with an immersion blender or take out veggies with a slotted spoon and puree in a blender.
  8. Return to pot (if you used the blender), taste and adjust the salt and add any other spices that tickle your fancy. If it’s too thick, you may want to add a bit more broth here too.



  1. Cut the potatoes into 1/4-inch cubes. (Slice potato lengthwise into 1/4-inch slices. Stack a few slices on top of each other and cut lengthwise again into 1/4-inch strips. Arrange 4-5 strips side-to-side in one layer and cut into 1/4-inch cubes. Repeat with remaining potato.)
  2. Place potatoes in a medium sized bowl and toss with olive oil and sea salt until well coated.
  3. Lay on a single layer on a parchment-lined baking sheet and bake for about 20 minutes until crisp and slightly browned.
  4. Let cool and serve on top of soup (be careful, these tend to disappear before you even have time to put them over your soup!)





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