roasted sweet potato soup with sage oil

roasted sweet potato soup with sage oil

Sweet potatoes are a favorite of mine and I love them cooked in almost any way – steamed, boiled, roasted, fried, etc. There is something special about roasting sweet potatoes though. Roasting helps bring out an added flavor dimension to these special root veggies. Since sweet potatoes have a higher sugar content than the average potato (hence the name), roasting really brings out the sweetness of these potatoes. Technically you can also just boil the sweet potatoes in some broth before blending it all up, but the extra effort of roasting it brings the soup to another level. The addition of kale and chard (or mixed greens) also gives the soup added nutrition. The sage oil drizzled on the top adds a nice touch to the dish.

Served with some fresh bread and salad, this soup is perfect for either a lunch or dinner.

Roasted Sweet Potato Soup with Sage Oil

Serves 6-8

Ingredients:

  • 3-4 pounds of sweet potatoes, peeled and diced
  • 2 heads of garlic, separated into cloves
  • a few sprigs of thyme
  • 2 big handfuls of kale and/or chard (you can also choose not to add this in)
  • 1 large onion, diced
  • 6 cups vegetable stock (or enough stock to cover ingredients in pot)
  • 1 cup coconut milk
  • Olive oil
  • 1/4 cup of sage leaves
  • Salt and pepper

Method:

  1. Preheat oven to 400ºF. Line a roasting pan with foil.
  2. Toss diced sweet potatoes with some olive oil and salt. Pour evenly onto pan. Try not to crowd the potatoes too much.
  3. Add the garlic cloves and thyme sprigs. Drizzle a bit more olive oil on the top. Roast for about 45 minutes to an hour.
  4. Heat about 2-3 tablespoons olive oil in heavy bottom pot. Add in diced onions and fry for about 3-4 minutes, or until translucent.
  5. Add in the kale and/or chard and saute till wilted.
  6. Add in the roasted sweet potatoes and garlic (remove skins before adding).
  7. Cook on medium heat for about 7-10 minutes. Add in the vegetable stock. Bring to boil and then simmer for another 10 minutes.
  8. Turn heat down to low. Stir in the coconut milk and then season with salt and pepper.
  9. To make the sage oil: Heat about 1/2 cup of olive oil and sage leaves together in a small pot. Sage will start sizzling. On medium to low heat, fry the sage till crisp and oil has a slight greenish tinge.
  10. To serve, pour soup into bowl and drizzle a bit of the sage oil on the top. Enjoy with crusty French bread or ciabatta.
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