Wow. Sometimes, my kitchen experimentation turns out to be amazing…today was one of those.

Cream of Sweet Potato/Mango Soup

Serves: 4

Sauté  1/4 cup chopped green onions in olive oil until tender. Add 2 cups chopped sweet potato and soup stock to cover. (I used homemade vegetable stock). Bring to a boil, turn heat down and simmer for about 10 minutes. Add 2 cups chopped mango, add more stock if needed, simmer for about 25 minutes or until tender.

Add 1 tsp cinnamon and 1/2 tsp nutmeg, stir well, add 1/4 cup molasses, stir well, simmer for another 5 minutes.

Pureé soup in blender (be careful, it’s hot), or better yet, use an immersion blender to thoroughly liquefy it. Mix in 2 cup heavy whipping cream, thoroughly, and reheat over medium heat until thoroughly warmed.

To serve, pour into bowl, garnish with thinly sliced fresh basil.