SWEET POTATO SOUP
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.
PURPLE SWEET POTATO SOUP WITH SALTED MUSHROOMS
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family tradition, with a Japanese spin utilizing purple potatoes, that I could enjoy tummy ache-free. Blending antioxidant-rich purple sweet potatoes with coconut milk makes this soup creamy, rich, and tasty without adding tons of extra fat, sugar, or heavy cream. The roasted salty mushrooms are a perfect replacement for bacon-drizzled with some olive oil, this combination makes for one satisfying soup.
Provided by McKel Hill
Categories HarperCollins Soup/Stew Dinner Sweet Potato/Yam Mushroom Coconut Vegetarian Vegan Wheat/Gluten-Free Thyme Vinegar
Number Of Ingredients 18
Steps:
- Preheat the oven to 400ºF. Line two baking sheets with foil. In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine. Spread the mixture evenly on one of the lined baking sheets. Arrange the sweet potatoes on the second baking sheet. Place the mushrooms on the bottom rack and the sweet potatoes on the rack above. Bake the mushrooms for 30 minutes, until firm and dry, not crisp. Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center.
- In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the onion, 1 teaspoon salt, the cinnamon, cumin, chili powder, and pepper to taste and sauté for 5 minutes, or until the onion is fragrant and translucent.
- Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 1/4 cup thyme, the lemon juice, maple syrup, and salt and pepper to taste. Blend until the soup is thick and creamy. Be sure to have the blender lid on securely before blending. (Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender.) If you find that it's too thick (not all potatoes will have the same starch content), thin the soup with water. Adjust seasonings to taste.
- Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.
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