|Creamy Roasted Sweet Potato Soup|
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.
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.