Sweet Potato Broth
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 celery ribs, chopped
- 1 carrot, chopped
- 1 large sweet potato, peeled and quartered
- 5 whole cloves
- Kosher salt
- Freshly ground black pepper
- 6 cups water
- Heat olive oil in a large stockpot over medium heat. Add onion, celery, and carrot. Cook, stirring often, 8 to 10 minutes or until vegetables are tender. Add sweet potato, cloves, desired amount of kosher salt and freshly ground black pepper, and water. Increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 30 to 35 minutes or until sweet potato is tender. Discard cloves. Let mixture stand 15 minutes. Process, in batches, in a food processor or blender until smooth. Season with salt and pepper. Use immediately, or cool completely, and refrigerate in an airtight container up to 5 days.
- You can freeze cooked and cooled mixture up to 2 months.
olive oil, onion, celery, carrot, sweet potato, cloves, kosher salt, freshly ground black pepper, water
Taken from www.myrecipes.com/recipe/sweet-potato-broth (may not work)