Sweet Potato Soup

Sweet Potato Soup Recipe

This is a Sweet Potato Festival Recipe Award Winner.

Easy to make and delicious to eat. It's great in the winter months when a nice hot bowl of soup takes the chill out of the air.

INGREDIENTS

3 large sweet potatoes

2 shallots, peeled and cut in half lengthwise

2 Tbsp olive oil

1pinch of red pepper flakes

1/2 teaspoon kosher salt

2 cloves of garlic

1 teaspoon ground sage

1/4 teaspoon ground cumin

2 cups chicken stock

1 cup water

1/8 teaspoon black pepper

4 tablespoons plain Greek yogurt

Directions

 Preheat oven to 450°F.

Peel sweet potatoes and slice them into 1/4 inch discs.

Place sweet potato slices, peeled  garlic cloves, and peeled  shallots on a large dark baking sheet.

  Drizzle with olive oil. Sprinkle with salt, thyme, and cumin. Toss until everything is well coated with olive oil and seasonings.

Roast for 15 minutes. Remove from oven and flip vegetables. Reinsert pan in oven, rotating pan. Roast another 15 to 20 minutes until browned.

 Place half roasted sweet potatoes, garlic, chicken stock and shallots in a food processor and process until smooth.

Transfer to a large bowl.

Repeat with raining vegetables and water.

Pour second batch into the bowl with the first batch. Stir to combine.

Serve  warm in bowls with a spoonful  of Greek yogurt

Notes

When selecting  sweet potatoes, try to pick  long and straight ones-they are easier to peel.

Why chicken stock and water?  To make it more about the sweet potato flavor.

Why a dark pan for roasting? The darker pan absorbs more heat and makes for better browning and the delicious taste of carmelization.