Angela'S Sweet Potato Soup

• 2 lbs of sweet potatoes - cut into 1/4" pieces
• 2 fennel bulbs - sliced
• 2 large carrots - peeled & sliced
• 6-10 cloves of garlic - sliced
• 5 celery ribs - sliced
• 1-2 leeks - sliced
• 1 yellow onion - sliced
• 1.5 boxes (6 cups) low sodium chicken broth
• 2 cups water
• bunch of fresh thyme - tied with kitchen string
• 1 tsp Aleppo pepper (any mild chili powder will do)
• 1 tsp cumin
• 1 tsp white pepper
• 1 tsp garam masala (can skip this or just add a little cinnamon/nutmeg/clove and more cumin)
• salt to taste (1 tsp+)
• fresh ground black pepper to taste
• 2 Tbsp butter
• 2 Tbsp olive oil
• A healthy glug of dry white wine (1/4 cup-ish)

1. 1. In a large pot heat the olive oil and butter and saute the onion, garlic, fennel, celery, leeks, and carrots until soft. Add wine and continue to cook until the vegetables are very soft and almost caramelizing - about 15-20 minutes total
2. 2. Meanwhile, clean and cut the sweet potatoes (leave the skin on) and add them to the vegetables when ready
3. 3. Add the chicken stock, water, thyme, and other spices to the pot and stir
4. 4. Bring to a boil then reduce the heat and cover and simmer on low for 20-30 minutes until the vegetables and potatoes are falling apart
5. 5. Remove pot from the heat, remove the thyme bundle, and blend with an immersion blender until smooth
6. 6. Taste and add more salt if needed
7. Serve immediately or do ahead and keep in the refrigerator for up to 1 week or freeze.
8. The soup can be garnished with chopped parsley, chopped cilantro, a dribble of truffle oil, or nothing at all - delicious!

potatoes, carrots, garlic, celery, leeks, yellow onion, chicken broth, water, thyme, pepper, cumin, white pepper, garam masala, salt, fresh ground black pepper, butter, olive oil, white wine

Taken from www.epicurious.com/recipes/member/views/angelas-sweet-potato-soup-52876671 (may not work)