Spiced Sweet Potato Soup
Ingredients:
3 tablespoons olive oil
1 large onion, cut into 1/2 inch pieces
2 large stalks of celery, diced
4 medium carrots, peeled and cut into slices
4 large sweet potatoes (about 3 1/2-4 pounds), peeled and cut into chunks
1 tablespoon salt
2 T. zatar
1 1/2 teaspoons cumin
2 teaspoons ground coriander
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
pinch of red pepper flakes
4 cups chicken broth (or vegetable broth if you want to keep it vegetarian)
2 cups water
optional accompaniments:
heavy cream, warmed to drizzle on top
crumbled feta cheese
pepita or sunflower seeds
olive oil to drizzle
Directions:
Saute the onions in the olive oil until golden brown.
Add the celery and saute until softened.
Add the rest of the ingredients and simmer until vegetables are tender, about 1/2 hour to 45 minutes.
Use a stick blender or a regular blender to homogenize everything and eliminate any lumps.
Add more water if the soup is too thick.
If you have leftover, it will thicken more overnight in the refrigerator, so add more water then too.
Top with optional ingredients