Sweet Potato Soup

It's January 2015 and it is cold and rainy, no surprise for this time of year and soup is still the best food on a blustery day. What's  your favorite soup? Cheers! Kary

Friday January 13, 2011 

Baby its cold outside in my part of the world and nothing warms up the body better than a piping hot bowl of soup.  I have a boring picture of Sweet Potato Soup, this picture is more fun!

 A couple of weeks ago I brought home sweet potatoes, garlic and yellow onion from the organic farm where I participate in the work share program. I decided to roast all four sweet potatoes with the garlic and onion, and since it was just the hubby and I for dinner I planned to freeze half the roasted sweet potatoes for another meal.

Yesterday with a chill in the air and soup on my mind I rummaged around in the freezer, located the frozen roasted sweet potatoes, which are perfect for this soup recipe, and cooked up a pot of soup. 

This soup is really delicious and easy to make, I added extra pepper to give it a kick and a can of garbanzo beans to round out the flavor and cut some of the sweetness of the potatoes.  

Ingredients:

2 large sweet potatoes, peeled and chopped into bite size pieces

2 garlic cloves, peeled and chopped

1 small sweet yellow onion peeled and diced

Salt and Pepper to taste

4 cups vegetable broth

1 14 to 15 ounce can of garbanzo beans (the size of the cans keep changing)
Non-stick cooking oil spray – My new favorite kitchen item is the “Misto” Gourmet Olive Oil Sprayer, absolutely awesome, you can fill with your favorite oil 

Heat the oven to 350 decrees

To roast the sweet potatoes: Spray a baking dish with non-stick cooking spray
Toss in the sweet potatoes, add the chopped garlic and onions

Lightly coat with the non-stick cooking spray

Salt and Pepper  

Bake for 25 to 30 minutes, when fork tender remove from the oven and allow to cool 

• In a large pot heat the oil over medium heat, sauté the diced onions and garlic for 5 to 6 minutes, until the onions are transparent and garlic softens
• Cover the pot with the onions and garlic, they will steam and cook quickly
• Add the roasted sweet potatoes and vegetable broth to the pot,  stir and allow to cool
• Allow the mixture to cool, before you blend, otherwise you will have an explosion of soup all over your kitchen!
• Pour ½ the soup in the blender. You will probably have to blend in two or three batches, make sure you do not fill the blender to the top
• Or use an hand immersion blender
• Blend until thick and smooth
• Once blended pour back into the pot, add the garbanzo beans, simmer for 15 to 20 minutes until soup is warm and serve

This soup is full of flavor, thick and very satisfying. Let me know what you think.  

Cheers! Just Cook Something! Kary

I originally posted the recipe for roasted sweet potatoes on October 11, 2011. 

My favorite Kitchen Helpers for this recipe:

Rectangular Dish Color: Basil, Size: 10.5"

Simply Calphalon Nonstick 7-qt. Dutch Oven

Oster 4093-008 5-Cup Glass Jar 2-Speed Beehive