BOWL OF SUNSHINE.. on a grey Winter Day

I'm Irish what can I say - yes my favorite food of all time is potatoes... any which way! Lately I have been getting into sweet potatoes though and while I was in Napa I made this soup too. It feels like to me - a bowl of sunshine on a grey Winter day. When you try it, I think you will think so too!

I mean really - if you see me I may be eating french fries [with a salad of course ;)] but I'd been hearing a lot about sweet potatoes, - the flavors in this recipe got me  and well, pumping up the antioxidants, beta-carotene, and vitamin C. Sweet potatoes keep you fuller for longer than a regular potato so, ya lets go for it - its ALL GOOD FOR YOU!

A velvety texture from beans instead of dairy. This is a great technique when making blended soups because beans add so much creaminess without the high fat content, plus you get an extra hit of filling fiber. Topped off with crispy, roasted, Ginger-Kissed Pumpkin Seeds, this Sweet Potato Vichyssoise is the updated autumn classic that I have been enjoying all Winter/Summer (straight from the fridge) too.  Try it. I really think you are going to love it TOO!

Serves 4-6

• 3 leeks • 5 cloves garlic • 4 medium sweet potatoes• 6 cups vegetable broth• 1 cup cooked white beans (cannellini, navy, butter…)• knob of coconut oil, * 1 Tbsp olive oil• juice of 1 lemon• 1 tsp. sea salt • cayenne or rooster sauce to taste


• Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt (due to how they grow, leeks can have a little grit between their layers).

• In a large stock pot, heat a knob of coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.

• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.

• Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.

Makes ½ cup

• ½ cup pumpkin seeds (pepitas)• ½ Tbsp. olive oil• ½ Tbsp. maple syrup• 1 Tbsp. ginger powder• pinch sea salt


• Preheat oven to 300°F / 150°C.

• Toss pumpkin seeds with other ingredients. Place on a baking sheet and roast in the oven for 10-15 minutes until toasty and fragrant. Remove and let cool. Store leftovers in an airtight container.

Liz CotterComment