Sweet Potato Soup

I've been experimenting with a lot of soups this fall and this one is another hit! Sweet potatoes are very healthy and make a nice hearty fall soup. This is a very quick and easy recipe that I got from the Happy Herbivore Cookbook -- definitely a good purchase! Check out my other fall soup recipes: Butternut Squash Soup and Creamy Curry Pumpkin Soup. Coincidentally, all of these soups are very orange but they don't photograph well with my light green bowls haha. I also only use my iPhone camera...

Ingredients (about 1 serving)
1 cup vegetable broth
2 cups diced sweet potato, no skin (about 1 medium sweet potato)
1 garlic clove, minced
1 tsp ginger
salt and pepper to taste
pinch of cayenne (optional)

 

Directions
Add all ingredients to a medium pot and bring to a boil. Reduce heat and simmer, covered, for about 5-10 minutes, until the sweet potato is soft. Blend the soup using a hand or regular blender, be careful of the hot liquid! Add more broth or water to adjust the thickness of the soup. You can add cooked wild rice or quinoa to the soup for a fuller meal. You can easily double or triple this recipe by adding more broth/water and sweet potato, but be careful with the spices. Also, if you don't have vegetable broth, you can just use water and then add some onion powder, bay leaves, celery salt, and other spices for more taste.

What's your favorite fall soup?