"This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn's husband, we're always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot; bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.
Pour soup into a food processor or blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.