Sweet Potato Soup
This was better than I'd expected. Rich, velvety and filling with the tiniest hint of spice. Served with a simple salad topped with blue cheese dressing. Can easily be made vegetarian by substituting vegetable broth.
2 TBSP vegetable oil
2 TBSP butter, plus more if need be
1 large sweet onion, chopped
2 large carrots, chopped
1 TBSP garlic
2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tsp salt
1 tsp pepper
1 tsp ground cumin
1/4 tsp cayenne pepper
2 large cartons (48 oz. each) chicken stock (see note above and below)
1 cup finely chopped pecans
1/2 cup sour cream or plain yogurt
Heat oil and butter in a large Dutch oven over medium-high. Add onion and carrots, and cook, stirring, until softened and onions start to be translucent. Add garlic, and cook, stirring, until it becomes fragrant. This happens quickly so take care not to burn it. Now, add the sweet potatoes, Yukon Gold potatoes, salt, black pepper, cumin, cinnamon, and cayenne pepper. Cook until potatoes begin to soften the tiniest bit, making sure to stir as you go. Add more butter if need be. Finally, add your stock--8 cups (this will be a carton and part of a second one) and bring it to a boil. Boil briefly and then reduce heat to medium-low, simmering potatoes until they are very tender, 20-30 minutes.
While you are finishing the soup, in a small skillet, lightly toast the pecans over medium heat. This brings out the fragrant oils in them. Remove nuts from heat. Allow your potato mixture to cool slightly and then transfer it, in batches, to a blender. Secure the lid on your blender and process each batch until smooth. If you are lucky enough to have an immersion blender, you can process it directly in the Dutch oven. Now, evaluate if you want this mixture to be thinner and add a cup of broth at a time until you reach the desired consistency. Make any adjustments needed on seasoning. at this point, I poured this back into the pot and warmed it through.
Top servings with 2 TSBP pecans and a dollop of sour cream or yogurt. Enjoy!
Related posts:
* Our Favorite Vegetarian Index (<--More than 40 recipes!)
* Our Favorite Soup/Stew/Chowder Index (<--More than 30 recipes!)
2 TBSP vegetable oil
2 TBSP butter, plus more if need be
1 large sweet onion, chopped
2 large carrots, chopped
1 TBSP garlic
2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 tsp salt
1 tsp pepper
1 tsp ground cumin
1/4 tsp cayenne pepper
2 large cartons (48 oz. each) chicken stock (see note above and below)
1 cup finely chopped pecans
1/2 cup sour cream or plain yogurt
Heat oil and butter in a large Dutch oven over medium-high. Add onion and carrots, and cook, stirring, until softened and onions start to be translucent. Add garlic, and cook, stirring, until it becomes fragrant. This happens quickly so take care not to burn it. Now, add the sweet potatoes, Yukon Gold potatoes, salt, black pepper, cumin, cinnamon, and cayenne pepper. Cook until potatoes begin to soften the tiniest bit, making sure to stir as you go. Add more butter if need be. Finally, add your stock--8 cups (this will be a carton and part of a second one) and bring it to a boil. Boil briefly and then reduce heat to medium-low, simmering potatoes until they are very tender, 20-30 minutes.
While you are finishing the soup, in a small skillet, lightly toast the pecans over medium heat. This brings out the fragrant oils in them. Remove nuts from heat. Allow your potato mixture to cool slightly and then transfer it, in batches, to a blender. Secure the lid on your blender and process each batch until smooth. If you are lucky enough to have an immersion blender, you can process it directly in the Dutch oven. Now, evaluate if you want this mixture to be thinner and add a cup of broth at a time until you reach the desired consistency. Make any adjustments needed on seasoning. at this point, I poured this back into the pot and warmed it through.
Top servings with 2 TSBP pecans and a dollop of sour cream or yogurt. Enjoy!
Related posts:
* Our Favorite Vegetarian Index (<--More than 40 recipes!)
* Our Favorite Soup/Stew/Chowder Index (<--More than 30 recipes!)