Ingredients
2 tbsp unsalted butter
3 stalks celery, chopped
3 fresh sage leaves, chopped
1 medium-sized yellow onion, chopped
1 medium-sized parsnip, peeled and chopped
1 large carrot, peeled and chopped
6 clementines
6 medium-sized sweet potatoes, peeled and chopped
3 tbsp dry white vermouth, or white wine
½ tsp ground nutmeg
1 tsp fresh ginger, grated
5 cup vegetable stock, or water
3 tbsp heavy cream, optional
Preparation
Heat butter in large pot over medium heat.
Add celery, sage, onion, parsnip and carrot, and cook, stirring, until onion has softened and is just beginning to brown, about 5 minutes.
Meanwhile, squeeze clementines to make ¾ cup juice; set aside. Grate zest from clementines; set aside.
Add sweet potatoes and cook for 2 minutes.
Add vermouth and bring to a boil, scraping up brown bits on bottom of pot.
Add clementine juice, nutmeg, and ginger. Add vegetable stock, reduce heat to low and cook for 25 minutes, or until sweet potatoes are tender.
Working in batches, puree mixture in food processor or blender. Add zest and cream to soup. Heat through and pour into warm bowls.
