|Photo courtesy of http://www.durhamfarmersmarket.com|
This soup is certainly no exception. It plays off the natural sweetness of the sweet potatoes by adding the spicy bite of fresh ginger and a touch of cayenne pepper. The peanuts on top not only add a crunch that contrasts with the smoothness of the pureed soup but also adds a salty note to balance out the heat. This soup would be perfect for a cool night in fall or winter but if the warm weather comes back, I promise it still tastes like fall even if it feels like summer outside. This soup would make a great starter or serve it as dinner like I did with a sauteed vegetable and toasted crusty bread.
Sweet Potato Soup (Serves 4)
- 1 tbsp olive oil
- 1 medium onion, chopped (about 1 1/2 cup chopped)
- 2 tbsp ginger, peeled and chopped (from a 2 inch piece)
- 3 carrots, peeled and chopped
- 1 tsp cumin
- 1/4 tsp nutmeg
- Pinch cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 medium sweet potatoes, peeled and chopped (4-5 cups chopped)
- 4 cups vegetable stock
- 1/4 cup dry roasted peanuts, roughly chopped
Saute onion and ginger for 5-8 minutes, until onion is soft and translucent.
Add carrots and season with cumin, nutmeg, cayenne, salt and pepper; saute for another 3-4 minutes until spices are fragrant.
Add sweet potatoes, stirring to combine.
Pour in enough stock to just cover the vegetables.
Bring the soup to a simmer and cover, cooking until the vegetables are very tender, about 15 minutes.
Remove the soup from the heat and allow to cool slightly. Puree the entire pot either with an immersion blender or, in batches, in a food processor.
If the pureed soup is too thick, add a bit more stock.
Adjust the seasoning if necessary and reheat slightly if soup cooled significantly.
Serve garnished with 1 tbsp of peanuts.
For a printable recipe click here