Yellow light soup (sweet potato soup)


Yellow light soup (sweet potato soup)
When you think of Christmas, red, white, and green must appear in your head firstly; but what I think of is the warm yellow light in a small kitchen. Let’s enjoy my YELLOW LIGHT SOUP, or more precisely, SWEET POTATO SOUP, which was inspired by the shimmering yellow light my husband hung in the kitchen!
  • 3 sweet potatoes
  • 5 onions
  • 2 carrots
  • 2 corns
  • parsley
  • salt
  • water
  • 50gr Cheddar cheese
  • chili powder(optional)
  1. Peel the carrots, onions, wash thoroughly then cut carrots and onions into small dices.
  2. Cut off the corn husks, and cut each corn into 4 parts.
  3. Finely chop the parsley.
  4. Steam or boil the sweet potatoes, peel, cut them into pieces.
  5. Turn on the stove, add olive oil to the pot, and add onion and carrot to stir-fry until soft. Add sweet potatoes together and stir for a while, then add water to cover all the ingredients.
  6. Add corns, put the cover on the pot, and boil. Skim off the scums and reduce heat, simmer for 30-45 minutes so that the ingredients develop great flavor.
  7. Take out the corns, then use the blender to puree the ingredients with the broth. Continue cooking to reduce and thicken the broth or add water if you prefer a liquid soup.
  8. Add salt to taste.
  9. Cut the cheese into small pieces, put into the pot, and stir until the cheese melts into the soup. Turn off the stove.
  10. Put on the plate, sprinkle parsley and chili powder (if you like spicy food).

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