There’s been a lone sweet potato sitting in my pantry for the last couple of weeks. Every time I would open the pantry door there it would be, looking at back at me, as if to say, “why don’t you make something with me already?!”
I have a habit of buying perishables with the noblest of intentions, only to forget them in the sea of everyday distractions, until they’re good for nothing but compost.
Fortunately for this root vegetable, inspiration arrived in the form of a several year old blog post from a favorite fellow food blogger who had made a soup from a Donna Hay recipe. The distinguishing elements of the original recipe were sweet potato, red onion, and cumin. I changed it a little bit, opting for shallots instead of red onions, using much less cumin (it’s a strong spice), adding some thyme, and finishing with a swirl of sour cream.
Oh my gosh, so good! And so incredibly easy. You peel and cube the sweet potato, roast it for half an hour with some shallots, and purée everything in a blender with some stock and seasonings. The soup lasts for days and reheats beautifully.
Roasted Sweet Potato Soup RecipePrint
- 1 pound garnet sweet potatoes, peeled, cut into 1 1/2-inch cubes
- 2 large shallots, peeled and cut in half lengthwise
- 2 Tbsp olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon ground thyme
- 1/4 teaspoon of cumin seeds (or ground cumin)
- 3 cups chicken stock
- 1/8 teaspoon black pepper
- 2 Tbsp sour cream or plain yogurt (Greek or regular, omit for paleo version)
1 Preheat oven to 450°F. Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
2 Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
3 While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.
4 Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth. NOTE, when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses. So, depending on the size of your blender you may need to work in batches. Or use an immersion blender.
5 Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using).
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