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Pdf¼ cup refined coconut oil or 4 tablespoons butter
1 shallot, sliced thin
4 sprigs fresh thyme
4 ¼ cups water
2 pounds sweet potatoes, peeled, halved lengthwise, and
sliced ¼ inch thick, ¼ of peels reserved
1 tablespoon packed brown sugar
1 ½ teaspoons table salt
½ teaspoon cider vinegar
¼ teaspoon pepper
Melt oil in large saucepan over medium-low heat.
Add shallot and thyme and cook until shallot is softened
but not browned, about 5 minutes. Add water, increase
heat to high, and bring to simmer. Remove pot from heat,
add sweet potatoes and reserved peels, and let stand
uncovered for 20 minutes.
Add sugar, salt, vinegar, and pepper. Bring to simmer
over high heat. Reduce heat to medium-low, cover, and
cook until potatoes are very soft, about 10 minutes.
Discard thyme sprigs. Working in batches, process
Minced fresh chives
soup in blender until smooth, 45 to 60 seconds. Return
soup to clean pot. Bring to simmer over medium heat,
adjusting consistency if desired. Season with salt and
pepper to taste. Serve, topping each portion with sprinkle
of chives.