Monday, October 21, 2013

Roasted Sweet Potato Soup

Roasting the sweet potatoes brings out their sweetness and the paprika adds a smokiness. Substituting vegetable stock instead of chicken stock would make this a vegetarian/vegan soup.

20 ounces of sweet potatoes peeled and diced
Roasted Sweet Potato Soup
1 sweet onion
2 Tablespoons olive oil
2 teaspoons Alfie's seasoning
1 Tablespoon smoked paprika
4 cups chicken stock
2 garlic cloves, chopped
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1 Tablespoon fresh lime juice
6 ounces coconut cream
1 1/2 Tablespoon sesame seeds, toasted

Preheat oven to 400F.

On a baking sheet, lined with foil, toss the sweet potatoes, and onion with olive oil. Sprinkle with Alfies seasoning and paprika. Roast for about 40 minutes, until vegetables are tender.

In a medium sauce pan, add the cooked vegetables, stock, garlic, salt and pepper and cook until heated throughout, check seasoning. Add the lime juice and coconut cream.
Blend with immersion blender or Vita mix, until processed.
Serve and top with sesame seeds.

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