A thick, creamy soup that’s an amazing side dish for the colder winter months! Sweet potato pairs beautifully with the heat of horseradish for a smooth and satisfying lunch!
- Oil if needed
- 40 grams Shallots, chopped
- 250 grams sweet potato, chunks
- 400 milliliters Vegetables soup
- 50 grams Light sour cream, plus more for garnish if desired
- 25 grams Horseradish
- Chopped chives or parsley, to garnish (optional)
Heat oil or a few sprays of cooking spray in a large skillet over medium-high heat. Add the shallots and sweat until softened, about 2 to 3 minutes.
Add the sweet potato pieces to the pan and sauté for 2 to 3 minutes. Add the vegetable broth and season to taste with salt and pepper. Reduce heat to medium and simmer for 25 minutes. The sweet potato should be very soft so that a piece can easily be cut in half with a fork.
In a bowl, combine sour cream and horseradish.
Using a hand blender, blend the potato mixture until smooth. Add the horseradish cream mixture 1 tablespoon at a time, mixing each tablespoon well.
Serve immediately. Add chopped chives or parsley and a dollop of sour cream if you prefer.