Sweet Potato Soup (Print Version)

# Ingredients:

01 - 2 shallots, chopped up after peeling.
02 - 2 to 3 big sweet potatoes, peeled.
03 - A dash of salt and black pepper, adjust as needed.
04 - 1 teaspoon of thyme, dried.
05 - 4 cups of vegetable or chicken stock.
06 - Sour cream if you like it, optional for serving.
07 - Fresh herbs or chopped chives for topping, optional.
08 - 2 tablespoons of olive oil.
09 - 1 teaspoon cumin; use a smaller amount if you want milder flavor.

# Instructions:

01 - Turn your oven on and set it to 425°F (220°C).
02 - Cut your sweet potatoes into cubes, about 1 inch each, after peeling them. Slice up the shallots too.
03 - Spread the shallots and sweet potatoes on your baking pan. Drizzle with olive oil and sprinkle with thyme and cumin. Toss together so it's all evenly coated.
04 - Pop the seasoned sweet potatoes and shallots in the oven. Roast for roughly 30 minutes or until they're soft and have a bit of caramelization going.
05 - Take the pan out and let it cool a little. Scoop the roasted veggies into your blender or food processor.
06 - Add 4 cups of broth along with some salt and pepper to your blender.
07 - Blend everything together until the soup is smooth and creamy. Do this in smaller portions if your blender's too small.
08 - Too thick? Pour in some more stock to thin it out. Too thin? Heat it gently to cook off extra liquid. Check the seasoning too.
09 - Ladle the warm soup into bowls. Swirl in sour cream on top if that’s your thing.
10 - Sprinkle some chopped chives or fresh herbs before serving.

# Notes:

01 - Feel free to replace thyme or cumin with other spices like ginger, harissa, chili powder, or ras el hanout.
02 - Throw in extras like greens, shredded chicken, or chickpeas to make it heartier.
03 - This soup works great on its own with crusty bread and a fresh salad.
04 - Serve it alongside something bigger, like roasted chicken or pork chops.
05 - You can freeze this soup easily for later. Store it in freezer-safe bags or containers for up to 90 days.
06 - To reheat, either let it thaw in the fridge overnight or warm it from frozen over low heat in a pot. Whisk vigorously or blend if it separates.

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