Silky Chestnut Soup with Sweet Potatoes

Silky Chestnut Soup with Sweet Potatoes by @adimarom5

2 medium onions, finely chopped
1 tablespoon olive oil
½ cup dry white wine
1 tablespoon date syrup
3 garlic cloves, minced
1 teaspoon brown sugar
2 medium sweet potatoes, peeled and diced
3.5 ounces/100 grams chestnuts, peeled and roasted
1 teaspoon salt, or more to taste
Water, as needed

Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until deeply golden and caramelized, about 10 minutes.

Stir in the date syrup, brown sugar, and garlic. Let it cook for another minute until fragrant. Pour in the white wine and let it simmer until slightly reduced.

Add the sweet potatoes, chestnuts, and a generous pinch of salt. Pour in enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer until the sweet potatoes are fork-tender, about 30 minutes.

Using an immersion blender (or transferring in batches to a countertop blender), purée the soup until smooth and silky. Adjust seasoning as needed.

Ladle into bowls and garnish with croutons and grated cheese, if desired.

Tip: For an extra layer of depth, try roasting the sweet potatoes before adding them to the soup.

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