Roasted Sweet Potato Soup

It has been a long time since I have done a blog and I apologize for this.  I have no idea how my time has become so compressed since I am not doing anything differently.  But I am going to make an effort to catch up with my life and do the things that I enjoy.

Our weather has begun to feel like Autumn!  It has been unseasonably warm but it is almost time to put up the Christmas tree so I am pleased that there has been frost and ice in the mornings recently!

Robin

Today, Alan and I walked along to our local park to get some photos of local wild life.  The camera club we belong to has a 7 day challenge to publish wild life photos.  Since I hardly take photos of birds and such, I was deeply concerned about meeting this challenge!  I must admit it was fun to walk around and search for interesting creatures to photograph!

It was a bit chilly so it was nice to think about making some soup when we got back.  A wonderful coincidence was that I had all the ingredients for Roasted Sweet Potato Soup which is listed as the 22nd November soup in the New Covent Garden Food Co "A Soup for Every Day" cookbook I bought a few years ago.  Considering this IS the 22nd of November, I thought it would be great to not only try the recipe but actually publish this on the same day.

I had a package of frozen sweet potato chunks in the freezer so this made it much easier to put this together quickly.  We had fresh cauliflower last night and I had kept the water it was cooked in and used that for some of the vegetable stock.  I don't think there was any taste of cauliflower though.


Here is the recipe:

Roasted Sweet Potato Soup - 

adapted from the New Covent Garden Food Co "A Soup for Every Day" Cookbook.

This makes 4 servings and only takes about 35 minutes to put together.

Ingredients:

3-4 sweet potatoes, peeled and diced    (or use a package of frozen sweet potatoes)
1 medium onion, peeled and cut into 8 wedges
2 tablespoons olive oil
1 teaspoon cumin ( I used a spice mix from Tortola since I am allergic to cumin)
750 ml hot vegetable stock
4 tablespoons natural yoghurt or sour cream (I used sour cream.)  (optional)


Oven temp - 200C/400F

1. Put sweet potatoes and onions in a large bowl, drizzle the olive oil over them and stir so the oil is evenly coated.  Sprinkle the spices of your choice over the potatoes and onions and mix so they are evenly coated.

2.  Place vegetables on a roasting tray and roast in the oven for 25 - 30 minutes, or until vegetables are tender.

3.  Using a blender or hand held potato masher, liquidise the soup until smooth.

4.  When serving, swirling yogurt or sour cream on top adds to the flavour, but this soup is nice enough without this added ingredient.

“To feel safe and warm on a cold wet night, all you really need is soup.”

Laurie Colwin

Roasted Sweet Potato Soup

adapted from the New Covent Garden Food Co "A Soup for Every Day" Cookbook.

This makes 4 servings and only takes about 35 minutes to put together.

Ingredients:

3-4 sweet potatoes, peeled and diced    (or use a package of frozen sweet potatoes)
1 medium onion, peeled and cut into 8 wedges
2 tablespoons olive oil
1 teaspoon cumin ( I used a spice mix from Tortola since I am allergic to cumin)
750 ml hot vegetable stock
4 tablespoons natural yoghurt or sour cream (I used sour cream.) (optional)

Oven temp - 200C/400F

1. Put sweet potatoes and onions in a large bowl, drizzle the olive oil over them and stir so the oil is evenly coated.  Sprinkle the spices of your choice over the potatoes and onions and mix so they are evenly coated.

2.  Place vegetables on a roasting tray and roast in the oven for 25 - 30 minutes, or until vegetables are tender.

3.  Using a blender or hand held potato masher, liquidise the soup until smooth.

4.  When serving, swirling yogurt or sour cream on top adds to the flavour, but this soup is nice enough without this added ingredient.