Creamy White Bean and Sweet Potato Soup

This creamy white bean and sweet potato soup is a hearty and flavorful dish that's perfect for a cold winter day. The beans and sweet potatoes provide a good source of fiber and protein, while the onion and garlic add depth of flavor. The soup is also thickened with a bit of cornstarch, which gives it a smooth and creamy texture. If you don't have an immersion blender, you can transfer the soup to a regular blender to puree it. Serve hot, garnished with fresh thyme if desired.

This soup is inspired by a dish that I first had at a restaurant in New York City. I was immediately drawn to the creamy texture and the sweet and savory flavors. I asked the chef for the recipe, and she was kind enough to share it with me. I've been making this soup ever since, and it's always a hit with my family and friends. I've made a few small changes to the original recipe, but the overall flavor profile is the same.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups water
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 medium sweet potatoes, peeled and cubed
• 1/2 tsp dried thyme

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add vegetable broth, water, beans, sweet potatoes, and thyme. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
4. Use an immersion blender or transfer to a blender and puree until smooth.
5. Serve hot, garnished with fresh thyme if desired.

Why It Works

• The combination of white beans and sweet potatoes creates a hearty and flavorful soup.
• The onion and garlic add depth of flavor.
• The cornstarch thickens the soup, giving it a smooth and creamy texture.
• The soup is easy to make and can be tailored to your own taste preferences.