Monday, March 22, 2010
Meatless Monday: Roasted Sweet Potato Soup
There are few things I love more than soup, and vegan purees happen to be a specialty of mine. The simple act of blending the soup together gives it a creamy texture without the cream. For this recipe, I rub the sweet potatoes with cardamom, chili flakes, thyme, olive oil, salt and pepper, then I roast them in the oven until they're tender. Finally, I blend them with a mixture of garlic, vegetable stock and olive oil to a creamy texture. The result is a delicious soup with layers of flavor - spicy, sweet, creamy! I promise you'll love it!
Roasted Sweet Potato Soup
Serves 4-6 people
Cooking time: about 50 minutes
5 sweet potatoes, halved
1/2 teaspoon ground cardamom
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon chili flakes
1/4 cup olive oil plus 2 tablepoons
1 garlic clove, peeled
3 cups vegetable stock
1 tablespoon flat-leaf parsley, chopped
salt & pepper
Preheat the oven to 425 degrees.
Rub the inside of the sweet potatoes with the olive oil, cardamom, thyme, chili flakes and sprinkle with salt and pepper. Place them in a heavy bottomed pan cut sides down. Fill the pan with 1/2 inch of water. Roast for 4o minutes, or until cooked through and tender. Remove from oven and allow to cool.
Once they're cool enough to handle, scoop the sweet potatoes out of their skins and place in a blender. Add the stock, the 1/4 cup of olive oil and the garlic glove. Puree until smooth. Place in a pot on the stove top. Warm over medium heat for about 10 minutes. Adjust seasoning (salt and pepper) as needed. To serve, drizzle with a little olive oil and top with chopped parsley. Enjoy!
Source For Ingredients
organic sweet potatoes, organic garlic, local Mission olive oil and organic thyme from Hollywood Farmers Market
organic vegetable stock, organic cardamom and chili flakes from Whole Foods
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