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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
The silan in this sweet potato soup adds a touch of sweetness, and the date garnish is a really nice addition. The dates become crunchy and caramelized, and are a welcome change from the typical nut garnishes.
2 tablespoons Gefen Olive Oil
2 medium/large onions, chopped
3 cloves garlic, chopped, or 3 cubes Gefen Frozen Garlic
4 medium sweet potatoes, cubed
6 medium/large carrots, sliced into chunks
2 tablespoons silan, such as Heaven & Earth Date Syrup
2 teaspoons parve chicken soup mix
1 and 1/2 teaspoons kosher salt
generous pinch of black pepper
generous pinch of nutmeg
handful of fresh thyme leaves on the stems, plus more leaves for garnish
6 to 8 Medjool dates, chopped
pinch of salt
Heat oil in a six-quart pot. Add onions and sauté until golden. Add garlic toward the end and sauté for an additional minute.
Add sweet potatoes and carrots. Sauté three to five minutes, stirring occasionally.
Stir in silan, soup mix, salt, pepper, and nutmeg. Add boiling water to cover vegetables, plus a little more.
Cover and cook about 30 minutes, or until vegetables are soft. Add thyme stems and cook three to four minutes more.
Remove soup from heat. Remove thyme stems and discard (leaves can stay in the soup). Blend until smooth with an immersion blender.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). (I recommend using a toaster oven for such a small item.) Line a baking sheet with Gefen Parchment Paper.
Place dates on the prepared baking sheet. Spray with oil and sprinkle with salt. Roast five minutes, or until slightly crispy.
Garnish each bowl of soup with roasted dates and extra thyme leaves.
Food and Prop Styling by Renee Muller Photography by Moshe Wulliger
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