Lizzie T. Leaf is in the kitchen. Our grocery stores occasionally send special prices on a few items for card members. One of ours for August was sweet potatoes, or yams as the notice read. So of course, I had to take advantage of the deal.
Thank you to Elise who shared her recipe on Simply Recipes. Hers was delicious even without the tweaks I made to spice it up a little. Enjoy!
Roasted Sweet Potato Soup
- 1 pound sweet potatoes (peeled, cut into 1½-inch cubes)
- 4 large shallots (peeled and cut in half lengthwise)
- 3 tbsp. olive oil
- 1 tsp. kosher salt
- 2 tsp. ground thyme
- 1 tsp. ground marjoram
- ¼ tsp. cumin seeds (or ground cumin)
- 3 cups chicken stock
- Freshly ground black pepper to taste
- 3 tbsp. sour cream or plain yogurt (Greek or regular, omit for paleo version optional)
- Preheat oven to 450° F.
- Combine potatoes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, marjoram, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
- Spread the sweet potatoes and shallots out on a foil lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.
- Heat the chicken stock in a 2-3 quart saucepan on the stove until steamy.
- Place the cooked sweet potatoes and shallots in a blender or food processor. Add the hot chicken stock a half cup at a time. Purée until smooth.
When blending hot liquids, fill the blender or food processor bowl no more than a third full, and start with short pulses. Depending on the size of your equipment you may need to work in batches.
Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a good size dollop of sour cream.
Learn more about Lizzie T. Leaf on her website http://www.lizzietleaf.com/and blog. Stay connected on Facebook https://www.facebook.com/lizzie.t.leaf and Twitter https://twitter.com/lizzietleaf and her Amazon Author Page https://www.amazon.com/Lizzie-T.-Leaf/e/B002BMI5CK
