This easy sweet potato soup comes together quickly with the use of refrigerated mashed sweet potatoes, which provide a creamy, smooth texture. The gremolata brings freshness and brightness to complement the soup.
Ingredients:
3 tablespoons extra-virgin olive oil, divided
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground ginger
½ teaspoon ground pepper
3 ½ cups lower-sodium vegetable or no-chicken broth
Heat 1 tablespoon oil in a medium Dutch oven over medium heat. Add garlic powder, onion powder, ginger and pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in broth, sweet potatoes and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer; cook, stirring often, until slightly thickened, about 10 minutes. (If using frozen diced sweet potatoes, you may want to puree the soup, using an immersion blender, until smooth, about 3 minutes.)
Meanwhile, stir parsley, walnuts, mint, orange zest and the remaining 2 tablespoons oil and 1/4 teaspoon salt together in a small bowl.
Divide the soup among 4 bowls and top with the gremolata.
