Cook in boiling water for 15 minutes, or until tender, then drain. Pick and finely chop the parsley leaves. Season with salt and pepper. Serve with toasted and buttered crusty Italian bread. Peel and dice the sweet potato. In a blender, purée the soup until smooth. Peel and finely chop the onion and carrot, then deseed and dice the pepper. The nice thing is that the sweet potatoes add body to the soup, making it luxuriously silky, without even the slightest bit of guilt-inducing heavy cream. Add the broth and bring to a boil. Serve with toasted and buttered crusty Italian bread. Now, I have to admit that I’m not one of those people who look forward to fall; my pessimistic side knows all too well that winter is looming. Sweet potatoes, pumpkin, carrots, apple, and pears come together in this lightly spiced soup to make a super comforting fall dish! Sauté Aromatics: Add onion, carrots, pepper, garlic, and ginger to coconut oil.Sauté until veggies begin to soften; Add seasonings: Sauté to infuse the veggies with flavor and intensify the seasonings’ flavors. Soup. https://www.allrecipes.com/recipe/19541/onion-roasted-sweet-potatoes ; Add potatoes: Stir in the diced sweet potatoes and cook for 5 minutes. Add the sweet potatoes and cook for about 2 minutes. But the thought of comfort food and cozy clothes does make it more bearable. Simmer, covered, for about 20 minutes or until the potatoes are tender. In a large pot, soften the onions and garlic in the oil. Heat the oil in a medium pan on a medium heat, add the onion and fry for around 8 to 10 minutes, or until softened.