Sweet Potato Broth

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1 Medium onion (sliced)
3 Celery stalks (chopped)
1 Carrot (chopped)
1 tbsp Olive oil
1 Large sweet potato
5 Whole cloves
Salt and pepper to taste

In a large stockpot, sauté the onion, celery, and carrot in a tablespoon or so of olive oil–just enough to cover the bottom of your pot–over low heat.

Meanwhile, peel and quarter the sweet potato.

When the onion has softened, after about 8 minutes, add the sweet potato to the pot along with 6 cups of water, the cloves, and a little salt and pepper.

Bring to a boil, then lower the heat and simmer until the sweet potato is completely soft, about 30 minutes.

Fish out the cloves, then puree the mixture in a blender or food processor, or if you’re working without fancy tools, by mashing the sweet potato into the side of the pot with a wooden spoon and stirring.

If not using immediately, let cool, then cover and refrigerate for up to 5 days or freeze for up to 2 months.

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