Wed_Feb_20_07:01:17_PST_2019
Soup and sweater weather has arrived in the South East US this week
Tomatoes and sweet onions are giving way to root vegetables- sweet potatoes being a special favorite of mine for the way their sweetness complements savory dishes. We love them roasted as sweet potato fries, and mashed into vegetable cutlets. The combination of sweet potatoes and legumes is wonderful- some of our favorites include black beans and sweet potato quesadillas and burritos, sweet potato and vaal dal and sweet potato hummus.
Yesterday, I was in the mood for soup but not so much in the mood to spend time making it. The oven came to the rescue for hands-free cooking, as it often does. I thought of the roasted onion and garlic soup that I make once in a while. You roast vegetables, then puree them with stock. Ta da. You have soup.
I used the same principle to make this easy sweet potato soup. I was out of vegetable stock, nutritional yeast, bouillon and all such soup basics. A pantry restocking is in order, clearly. Anyway, I went ahead with only milk and water as the base of the soup, with some smoked paprika to add flavor. It worked just fine. You can tell that this is a flexible recipe.
1. Pre heat oven to 425F. If you have a convection setting on the oven, you'll want to use it- it will cut roasting time significantly.
2. Peel 3-4 sweet potatoes and chop them into chunks. Peel and chop 1 large onion into chunks. Take a head of garlic, separate into cloves (no need to peel the garlic cloves now).
3. Place all the vegetables together on a sheet pan. Toss with olive oil, salt and pepper. Roast until the vegetables are browned and soft.
4. Pop the garlic cloves out of their peels. Place all roasted veggies in a pot.
5. Add 1 tsp. smoked paprika, 4 cups water and 1/2 cup milk (or cream or a combination) to the vegetables and blend them into a smooth puree. Add more water if required. Bring to a boil and simmer for 5 minutes.
6. Taste and add more seasoning if required. Serve hot with a squeeze of lemon or a dollop of yogurt/sour cream and a sprinkle of paprika.
Are you fond of sweet potatoes? What's your favorite way to cook them?
Tomatoes and sweet onions are giving way to root vegetables- sweet potatoes being a special favorite of mine for the way their sweetness complements savory dishes. We love them roasted as sweet potato fries, and mashed into vegetable cutlets. The combination of sweet potatoes and legumes is wonderful- some of our favorites include black beans and sweet potato quesadillas and burritos, sweet potato and vaal dal and sweet potato hummus.
Yesterday, I was in the mood for soup but not so much in the mood to spend time making it. The oven came to the rescue for hands-free cooking, as it often does. I thought of the roasted onion and garlic soup that I make once in a while. You roast vegetables, then puree them with stock. Ta da. You have soup.
I used the same principle to make this easy sweet potato soup. I was out of vegetable stock, nutritional yeast, bouillon and all such soup basics. A pantry restocking is in order, clearly. Anyway, I went ahead with only milk and water as the base of the soup, with some smoked paprika to add flavor. It worked just fine. You can tell that this is a flexible recipe.
Roasted Sweet Potato Soup
1. Pre heat oven to 425F. If you have a convection setting on the oven, you'll want to use it- it will cut roasting time significantly.
2. Peel 3-4 sweet potatoes and chop them into chunks. Peel and chop 1 large onion into chunks. Take a head of garlic, separate into cloves (no need to peel the garlic cloves now).
3. Place all the vegetables together on a sheet pan. Toss with olive oil, salt and pepper. Roast until the vegetables are browned and soft.
4. Pop the garlic cloves out of their peels. Place all roasted veggies in a pot.
5. Add 1 tsp. smoked paprika, 4 cups water and 1/2 cup milk (or cream or a combination) to the vegetables and blend them into a smooth puree. Add more water if required. Bring to a boil and simmer for 5 minutes.
6. Taste and add more seasoning if required. Serve hot with a squeeze of lemon or a dollop of yogurt/sour cream and a sprinkle of paprika.
Are you fond of sweet potatoes? What's your favorite way to cook them?
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