Sweet Potato Velvet Soup
Contributed by: News Canada
- 3 cups chicken or vegetable stock
- 1 tbsp. olive oil
- 1 tbsp. butter
- 2 medium Purple Sweetie sweet potatoes
- 1 large onion, chopped
- 2 tbsp. lemon, juice
- 1/2 tsp. black pepper
- 1 19oz /540ml can of black beans, rinsed and drained
- Sour cream and chopped parsley as a garnish
In a large pot, sauté the onions in butter and oil. Add broth and lemon juice, bring to a boil.
Peel sweet potatoes and cut chunks directly into the pot, one at a time to avoid discolouration. Reduce heat, simmer over medium/low heat for 20 minutes or until everything is tender. Add black beans and pepper, cook for an additional 2 minutes.
Using a blender, puree the soup until smooth.
Serve hot, with a dollop of sour cream and sprinkle of parsley if desired.
Serving Size: Makes 4 Servings