Ingredients
Scale
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 pounds purple sweet potatoes, chopped
- salt
- pepper
- 3 garlic cloves, chopped
- 1 teaspoon fresh thyme, minced
- 4 cups Low Sodium Chicken Broth
- creme fraiche
Golden Turmeric Croutons
- 6–7 slices french baguette, cubed
- 1/4 teaspoon salt
- pinch of pepper
- 3/4 teaspoon turmeric
Instructions
- Heat a large pot over medium heat. Add the butter and oil to the pot. Add the onion, potatoes, 1 teaspoon salt and 1/4 teaspoon pepper and cook for 5-7 minutes until veggies begin to soften.
- Add the garlic and thyme and cook for another minute. Add the Organic Low Sodium Chicken Broth and bring to a boil.
- Once boiling, turn down heat and let simmer for 10-15 minutes until potatoes are soft.
- Meanwhile make the croutons. Preheat the oven to 350 degrees. Add the diced bread to a sheet pan and toss with olive oil, salt, pepper, and turmeric. Toss until bread is well coated and bake for 7-10 minutes, or until crispy and golden brown.
- Once potatoes are soft, turn off heat. Transfer soup to a blender and blend until smooth, then return to the pot to season to taste and reheat until you are ready to serve. This can also be made directly in the pot by using an immersion blender. Top with golden turmeric croutons and a dollop of creme fraiche.