Sweet Potato Soup

I hope everyone is enjoying the rusting flavours of Autumn.  As the days grow

cooler and shorter, my palate starts to crave textured and savoury soups! Yesterday,

I was set on making butternut squash soup, but I managed to pick up frozen organic

sweet potatoes instead and only realized it after I got home.  So, sweet potato soup
it was and it exceeded my expectations bursting with its rich flavours.  Completely
satisfied upon consumption, I nearly licked the bowl! I'm loving the selection of root
vegetables that Fall is providing.  What I love about this soup recipe is its simplicity.
Simple ingredients with bold flavours equals one scrumptious bowl of comfort in 

which will most likely be devoured within minutes.  Not only is sweet potato indescribably
delicious,but your body will also reap the benefits of the nutrients it contains, particularly
high in beta-carotene due to it's orange pigments. I hope your taste buds scream with fulfilment after consuming this soup as much as mine did!

Ingredients:

298g Sweet potatoes
1 Garlic clove
1 small white onion
½ Can of Vegetable stock
Extra virgin olive oil
Salt
Pepper

Method:
1. Peel and cut the sweet potato into cubes.
2. Peel and chop the garlic clove.
3. Peel and chop the white onion into chunks.  I know, your eyes
will be burning while tears are streaming down your face.  Keep going,
the pain is nearly over.
4.  After you've completed the prep work, drizzle some olive oil in the pan.
Medium heat.
5. Place your sweet potato, garlic and onions in the pan and cook 
for approximately 10 - 15 minutes until the sweet potatoes soften.
6.  Combine ½ the can of vegetable stock into the pan.
7.  Let it absorb into the sweet potatoes. Cook for another 10 - 15 minutes.
8. Blend all ingredients in a food processor.  Blend until smooth.
9. Pour into a bowl, and voilà! 

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Enjoy!