I tried and loved this very easy recipe for sweet potato soup. The flavors are interesting and complex because of the mix of spicy/savory and sweet and because of the roasting of the sweet potatoes. In the dead of winter, I'm always craving creamy food and this is at least a little creamy without being full of the calories that usually come with creamy.
2 lbs fresh sweet potatoes, peeled and cut into wedges (I cut them into slabs of relatively uniform thickness so they cook evenly)
2 TBSP olive oil
1/2 tsp hot pepper flakes
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1/4 cup golden honey
6 cups chicken stock
Options for garnishes:
1/2 cup heavy cream whipped to soft peaks
1/2 cup fresh cilantro leaves, chopped
1/2 cup pumpkin seeds
Preheat oven to 375 F, with rack in the middle. Put all ingredients except stock (and optional garnishes) in a medium bowl and toss very well. Tip everything onto an ungreased heavy cookie sheet or shallow roasting pan. Bake at 375 F for 40 minutes, but check them after 25 minutes. (You don’t want any blackening on the edges, but you do want them to brown well in a few spots. If you get black spots on any of your wedges, don’t use them in the soup – just eat them.)
Put the stock in a large pan over medium heat and add the roasted sweet potatoes and simmer for 20 minutes.
Blend to a smooth puree, either with an immersion blender or in small batches in a blender. Check the consistency; if too thin, return to pot and simmer further; if too thick, add water or stock.
Optional: add garnish to dished soup. I recommend a good crusty bread to go along with it.
This recipe was printed in the Fall 2008 issue of Real Food, a magazine provided free by Lunds & Byerlys (my favorite grocery stores), and I post it here with permission from the magazine's editor, Dara Grumdahl. The recipe is the creation of caterer Serena Bass.
