Monday, November 10, 2014

A Little Sweet and a Little Spicy Sweet Potato Soup

The Fall is the time I crave soup the most.  There is a chill in the air and warm soup is so satisfying.  

I have a big bag of sweet potatoes from my CSA/farm share.  So I decided to make some sweet potato soup!

5 cups sweet potatoes, diced
2 small or 1 medium onions, diced
4 cloves garlic, rough chopped
1 can or 1 1/2 cups of chickpeas
2 cups veggie stock (up to 3 cups)
1 cup water
1 tsp cumin
1 tsp paprika
1/4 tsp celery seeds
pinch red pepper flakes (optional)
pinch salt and a few turns of fresh ground pepper
1 Tbs olive oil
2 Tbs lemon juice or lime juice

Heat up a soup pot on medium heat and add olive oil.  When oil is hot (not smoking!) add onion.  Cook for 3-5 minutes then add spices.  Cook for 1 minute.   This soups will be full of flavor not heat.  The amount of red pepper flakes will determine the heat.  With 1/4 teaspoon there is just a touch.  It warms you up.  If you like it hot, feel free to add more.  Add the sweet potatoes and garlic and and mix well.  Add stock and water.  Bring to a boil and then simmer for about 15 minutes or until sweet potatoes are tender.  Take off the heat. 

I use an immersion blender but you can use a food processor or blender.  Whatever you use, puree until smooth.  It will be a little thick.  I added 1/2 cup more stock.  You can add more or none to your personal preference.  I like to leave it a little thick so I don't need to add cream or milk.  

Stir in the chickpeas.  They will heat up quickly, no need to turn on the heat again.  Add the lemon or lime juice and sprinkle with a little fresh cilantro to taste.   It is nice to serve with a wedge of lemon or lime. 

This would be a great lunch or dinner.  Heat up a half a pita and serve it on the side with some hummus.  

If you are using the 21 day fix the soup would use a yellow container since it is mostly sweet potatoes and chickpeas.  

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