Sweet Potato Soup with Feta and Za’atar
3 TBSP olive oil
1 TBSP C&C Za’atar
1 TBSP butter
1 onion, peeled and diced
1 carrot, peeled and diced
4 medium sweet potatoes, peeled and cut into 1″ cubes
4 cups water (more if you prefer a thinner soup)
2 cups low sodium chicken stock
1 bay leaf
Salt to taste
1/4 cup feta cheese
In a small bowl, combine olive oil and C&C Za’atar and allow to sit for 1-2 hours to infuse at room temperature.
In a large pot, heat the butter over medium high heat. When melted, add the onion and carrot, and cook until softened, about five minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock, and bay leaf, and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt. Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za’atar and oil.