1 tablespoon unsalted butter
1 medium onion, sliced
2 medium shallots, sliced
2 cloves garlic, sliced
4 medium sweet potatoes, peeled and diced
2 teaspoons sriracha or your choice of hot sauce
1/2 cup light coconut milk or soy milk
Maple syrup to taste
1. Melt the butter in a large saucepan over medium-low heat. Add the onions, shallots, and garlic; cover and cook until soft.
2. Add the sweet potatoes to the vegetables, then add enough water to cover them completely. Bring to a boil, then lower the heat and simmer until the sweet potatoes are soft, about 30 minutes. Remove from the heat and cool to room temperature.
3. Working in batches, purée the sweet potato mixture in a blender until smooth. Return the soup to the saucepan and stir in the milk, sriracha, and maple syrup. Add salt to taste. If the soup is too thick, thin with a little water or milk. Reheat gently; don’t let it boil. Serve hot.
Nutrients per serving: 222 calories, 4g protein, 43g carbohydrates, 5g dietary fiber, 5g fat, 8mg cholesterol, 347mg sodium.
Chef Joel Harrington is Chef de Cuisine at the CORE Kitchen & Wine Bar, The Ritz-Carlton, Dove Mountain, Arizona.