Sweet Potato & Onion Soup

Sweet Potato & Onion Soup
Makes 8 cups

1 large sweet potato, diced
3 large onions, diced
1/4 cup celery, diced
1/2 cup carrots, diced
3-4 tbsp olive oil
4 cups vegetable stock
1/4 tsp cayenne
one small splash of apple cider vinegar
salt & pepper, to taste
1 cup of water, or as needed

Sauté diced onions with 3 Tbsp. olive oil in a small stock pot until golden brown.  Add remaining veggetables and an additional tablespoon of olive oil (if desired).  Continue sautéing over moderate heat until the remaining vegetables become fork tender and they begin to pick up a little bit of color.

Add one small splash of apple cider vinegar.  Stir briefly.  Add cayenne, vegetable stock, pepper, and salt.  Simmer over low heat for 15-20 minutes.  Allow to cool.  When cool, use a food processor or blender to puree the soup (in batches, if necessary).  Return to stock pot and simmer.  Add water, if needed, to reach the consistency you prefer.  Serve with lightly buttered toast squares.

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