Sweet Potato Velouté

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Peel and chop the sweet potatoes into 1cm cubes.

   Tip: For a smooth velouté, use a mandoline or sharp knife to slice the sweet potatoes evenly.

2. 2

   In a large saucepan, heat the butter over medium heat. Add the onion, garlic, carrot, and celery, and cook until the vegetables are softened, about 5 minutes.

   Tip: Don't burn the vegetables; stir occasionally to prevent this.

3. 3

   Add the flour and cook for 1 minute, stirring constantly, to make a roux. Gradually add the vegetable broth, whisking continuously to avoid lumps.

   Tip: Use a hand blender or immersion blender for a creamy soup.

4. 4

   Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Add the sweet potatoes, nutmeg, salt, and black pepper. Stir to combine.

   Tip: Let the soup simmer for at least 20 minutes to extract the sweet potato's natural sweetness.

5. 5

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the saucepan.

   Tip: Be careful when blending hot liquids.

6. 6

   Stir in the dairy milk and cook over low heat until the soup is heated through.

   Tip: Adjust the seasoning if needed; the soup should be creamy and slightly sweet.

7. 7

   Serve the Sweet Potato Velouté hot, garnished with chopped fresh herbs or a dollop of sour cream, if desired.

   Tip: For a more intense flavor, roast the sweet potatoes in the oven before using them.

8. 8

   Ladle the soup into bowls and enjoy! You can also make the soup ahead and reheat it when needed.

   Tip: Store any leftovers in an airtight container in the fridge for up to 3 days.