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Golden Sweet Potato Soup with Burrata and Sage Pesto
Ingredients
  • subheading: SAGE PESTO:
  • ⅓ cup + 2 tablespoons extra virgin olive oil
  • ½ cup fresh sage leaves, chopped
  • 1 cup Tuscan kale, chopped
  • ¼ cup shelled roasted pistachios
  • ¼ cup grated parmesan cheese
  • kosher salt and crushed red pepper flakes
  • subheading: GOLDEN SWEET POTATO SOUP:
  • 2 tablespoons extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons salted butter
  • 4 cups low-sodium chicken or veggie broth
  • 3 cups peeled, cubed sweet potatoes (about 3 to 4 sweet potatoes)
  • ¼ teaspoon nutmeg
  • 1 pinch cayenne, to your taste
  • kosher salt and black pepper
  • 1 can (14 ounces) full fat coconut milk
  • 8 ounces burrata cheese
Steps
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