January 27, 2021This is about...
Roasted Sweet Potato Soup----YUM!
Roasted Sweet Potato Soup----YUM!
Winter and a steamy bowl of soup are the perfect combo. And,
THIS ROASTED SWEET POTATO SOUP WILL FEEL LIKE A WARM HUG. It's smooth and creamy, sweet and tangy, and soooooo comforting.
Unlike most recipes, where you would boil the potatoes in the soup, THESE SWEET POTATOES ARE BAKED ALONG WITH CARROTS AND ONIONS until they are just beginning to caramelize, intensifying all of their flavors. Combining them with coconut milk, chicken stock, warm spices and the zing of a little lemon juice makes for some soothing, winter-time comfort in a bowl.
LESSONS Learned:
1. You can line the roasting pan with parchment. But I like to roast them directly on the pan so that they caramelize better.
2. Check the roasting vegetables a little more towards the end of the baking time to make sure they don't burn.
3. Make sure you use unsweetened coconut milk.
4. To crush the cumin seeds you can use a mortar and pestle, if you have one. If not, put them in a plastic bag and crush them with a rolling pin or the bottom of a heavy pan. Also, if you like you can lightly toast them first in a small frying pan, but I don't.
5. A high speed blender will make the creamiest soup.
Roasted Sweet Potato Soup
(from Whole 30, slightly adapted)
Ingredients:
1 1/2 pounds sweet potatoes, about 3 medium, peeled and cut into ½ -inch pieces
1 large yellow onion, coarsely chopped, about 2 cups
3 medium carrots peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons cumin seeds, crushed
4 cloves garlic, minced, about 1 1/2 Tablespoons
2 inch piece fresh ginger, peeled and minced, about 2 Tablespoons
1/2 -1 jalapeño, seeded and minced, optional or to taste
4 cups organic chicken broth
1 14-ounce can organic, unsweetened coconut milk
2 tablespoons fresh lemon juice
3/4 teaspoon ground coriander
For garnish: minced parsley and chopped toasted nuts
Make the soup:
Move the oven rack to the center, and preheat the oven to 450 degrees F.
In a large bowl, combine the sweet potatoes, onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil and sprinkle with the salt, pepper, and cumin seeds. Toss well to combine.
Transfer to a large rimmed baking sheet. If you like you can line the pan with parchment paper first. Bake for 25-35 minutes, until tender and beginning to brown.
In a large pot, heat the remaining one Tablespoon olive oil over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute until fragrant. Stir in the broth, coconut milk, lemon juice, and coriander. Bring to a boil. Add the roasted vegetables, and remove from the heat.
Let the soup cool for a few minutes, and then blend in batches until smooth. If you like a thinner consistency, add some extra chicken stock or water.
Garnish with the parsley, chopped nuts, seeds, or any toppings of your choice. Keeps for up to 3 days in the fridge, or up to 3 months in the freezer.
Makes 6-8 servings. YUM!
Unlike most recipes, where you would boil the potatoes in the soup, THESE SWEET POTATOES ARE BAKED ALONG WITH CARROTS AND ONIONS until they are just beginning to caramelize, intensifying all of their flavors. Combining them with coconut milk, chicken stock, warm spices and the zing of a little lemon juice makes for some soothing, winter-time comfort in a bowl.
LESSONS Learned:
1. You can line the roasting pan with parchment. But I like to roast them directly on the pan so that they caramelize better.
2. Check the roasting vegetables a little more towards the end of the baking time to make sure they don't burn.
3. Make sure you use unsweetened coconut milk.
4. To crush the cumin seeds you can use a mortar and pestle, if you have one. If not, put them in a plastic bag and crush them with a rolling pin or the bottom of a heavy pan. Also, if you like you can lightly toast them first in a small frying pan, but I don't.
5. A high speed blender will make the creamiest soup.
(from Whole 30, slightly adapted)
Ingredients:
1 1/2 pounds sweet potatoes, about 3 medium, peeled and cut into ½ -inch pieces
1 large yellow onion, coarsely chopped, about 2 cups
3 medium carrots peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons cumin seeds, crushed
4 cloves garlic, minced, about 1 1/2 Tablespoons
2 inch piece fresh ginger, peeled and minced, about 2 Tablespoons
1/2 -1 jalapeño, seeded and minced, optional or to taste
4 cups organic chicken broth
1 14-ounce can organic, unsweetened coconut milk
2 tablespoons fresh lemon juice
3/4 teaspoon ground coriander
For garnish: minced parsley and chopped toasted nuts
Make the soup:
Move the oven rack to the center, and preheat the oven to 450 degrees F.
In a large bowl, combine the sweet potatoes, onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil and sprinkle with the salt, pepper, and cumin seeds. Toss well to combine.
Transfer to a large rimmed baking sheet. If you like you can line the pan with parchment paper first. Bake for 25-35 minutes, until tender and beginning to brown.
In a large pot, heat the remaining one Tablespoon olive oil over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute until fragrant. Stir in the broth, coconut milk, lemon juice, and coriander. Bring to a boil. Add the roasted vegetables, and remove from the heat.
Let the soup cool for a few minutes, and then blend in batches until smooth. If you like a thinner consistency, add some extra chicken stock or water.
Garnish with the parsley, chopped nuts, seeds, or any toppings of your choice. Keeps for up to 3 days in the fridge, or up to 3 months in the freezer.
Makes 6-8 servings. YUM!
YUMMY!
YUMMY!
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