Creamy Roasted Sweet Potato Soup

Posted on by llbalanced
Creamy Roasted Sweet Potato Soup
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    [post_date] => 2015-10-19 10:00:47
    [post_date_gmt] => 2015-10-19 16:00:47
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    [post_title] => Creamy Roasted Sweet Potato Soup
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10.19

I can think of few things more gratifying than uprooting vegetables from your very own garden, with your bare hands. It is pleasurable in the most primal, unadulterated way, and I have completely caught the gardening bug.

I planted my garden in the middle of sticky, smoldering July, with only a prayer that the plants would thrive. Some didn't last more than a week (sorry cilantro), some held on for a month and slowly withered (you too, mole peppers)...but a few little engines that could made it all the way to the fruiting process! In particular, my sweet potatoes ROCKED IT OUT.

I waited impatiently to check their roots for tubers until late September. As I started to pull them up, I found my hand gripping the base of something that was far too girthy (?) to be a sweet potato...except, it was! It was a massive, mottled sweet potato with creamy pink skin. I felt an enormous sense of accomplishment, and attacked the soil with vigor. The next hour, one of the best in recent memory, resulted in approximately 25 perfectly imperfect sweet potatoes.

As I looked at my haul, the next question was, of course, what to make with these gorgeous starchy babies.

Sweet Potato Soup 3

Nashville was having a chilly November kind of week, and soup immediately elbowed its way to the forefront of my sweet potato day-dreaming.  Creamy, stick-to-your ribs soup that makes you want an excuse to hunker down with your new plaid Target blanket and watch Triple D reruns. Or something.

So that's what I have for you all today. Simple to throw together but complex in flavor, this soup is a cool weather staple. The combination of white wine, molasses and tamari might sound strange, but they layer atop one another in a beautiful balance of acid, sweet and salty. My favorite way to enjoy this soup is to heat it up and toss in some fresh greens like kale or spinach, then sprinkle with crushed walnuts. But it is also incredible just straight up, with a drizzle of good balsamic.

Happy harvesting!

 

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TOTAL TIME :90minutes
4-6servings
INGREDIENTS
  • 5 cup sweet potatoes, chopped into 1 1/2 inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons sea salt
  • 1 sweet onion, chopped into 1/2 inch pieces
  • 3 cloves garlic, minced
  • 25 oz chicken stock (preferably organic, low sodium and free range)
  • 2 cups white wine
  • 2 tablespoons molasses
  • 2 tablespoon tamari (sub low sodium soy sauce)
  • 2 bay leaves
  • 1/4 teaspoon nutmeg
  • Optional: 2 tbsp arrowroot starch or cornstarch
DIRECTIONS
  1. Preheat oven to 375 and line a large baking sheet with parchment. Add sweet potatoes, 1 tablespoon olive oil and 1/2 teaspoon sea salt to baking sheet. Stir to coat evenly and make sure sweet potatoes do not overlap. Roast for 40 minutes, or until sweet potatoes are easily pierced with a fork and golden brown around the edges.
  2. While potatoes are roasting, make the rest of your soup. Heat a large pot to medium high and add remaining 2 tablespoons olive oil. When oil is shimmering slightly, add onion and saute until translucent and fragrant, approximately 3-4 minutes. Add garlic and saute another minute. Add stock, wine, molasses, tamari, remaining salt, bay leaves and nutmeg. Stir and turn to a simmer (small bubbles around the edge).
  3. Allow soup to simmer for 15 minutes and then add roasted sweet potatoes from the oven. Remove bay leaves. Carefully!!! ladle soup into a large blender or use an immersion blender. Puree until smooth. Add soup back to pot and If you would like to thicken it, add arrowroot starch to a bowl with 3 tablespoons water. Stir and add mixture to soup.
  4. Add fresh greens into your soup to serve or top with crushed walnuts or avocado.
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