When @oysteinholand 's family (My Norwegian Family!) visited us here in Texas this Summer we were treated by our guest to this dish. It is so creamy and delicious. This morning before work Mamakirbs ( @findingjoy ) whipped up (in about 45 minutes using the Instant-Pot ) a batch for me to take to work.

picture of my actual lunch at work today!

This bowl of yumminess is topped off with pine nuts and toasted bread crumbs. I like a little crunch.

Sweet Potato Soup Recipe

recipe provided to me through text message by my Norwegian family

Size: Family dinner + leftovers (maybe)

2-3 Sweet Potatos (if they are good sized, about the sice of a baseball or bigger, you only need 2)
1-2 Onions (again, depends on the size)
3 Carrots
2 Garlic cloves
1 tbs Fresh ginger
Chili (as spicy as you wanna make it)
50-65 oz Water
Stock cubes (chicken/beef/vegetable or a mix, 1 cube pr 17 oz of fluid)
1 lime (press the juice)
3-4 oz coconut milk
10 oz heavy cream / half n' half
Dash of salt
Dash of pepper

• Start by cutting sweet potatos, onions, carrots, ginger, chili and garlic.
  Shape and size dosen't matter, but the vegetables will be coocked tender
  faster if the pieces are small. Garlic cloves just needs to be peeled.
  Make sure to cut of the hard end and you can cook the whole clove.

Tip: It's easier to peel of the skin on the ginger by using a spoon, especially
the parts of the ginger where it's difficult to reach with a knife. Peel of as
mush as you need, and cut slices until you have about 1 table spoon.

• Use a good sized caserole and pour all vegetables in. I prefer to blanche the
  vegetables before cooking. Avocado oil is perfect for this, just add a splash.
  Blanche with salt and pepper until the vegetables look "shiny" and the onions
  starts to soften (usualy takes 3-5 minutes on high heat). Make sure to use a
  wooden spoon and stir regularly. This will accentuate the flavours in the vegetables.

• Poor water until it covers the vegetables, you can also add the cream or half n' half,
  or you can add it a few minutes before serving. Same with the lime juice and coconut milk.
  Also add the stock cubes, 1 cube for every 17th oz of fluid. I usealy use 4-5 cubes.

• Let it cook on low medium heat until you can mash the vegetables with the wooden spoon.
  Then the vegetables should me tender enough for mixing them by using a stick blender.
  If you haven't added the cream/milk/coconut milk or lime juice before, you can add it
  in before you blend the vegetables with the mixer.

Tip: The easiest way to get as much juice out of the lime as possible is to roll the lime
with your hand against a flat surface. Press it hard against the flat surface until
you can tell that the fibers inside of the lime has popped.

• For serving you can add croutons, sour cream, roasted nuts, cooked chicken/fish/beef, rice
  or what you like as a topping on the soup, or garlic bred, toast or bread and butter as a
  side dish.

• Bon appétit !

Thank you for sharing this time with me!
UPVOTE, RESTEEM, and FOLLOW!