So it was officially Fall on Sunday. And you can tell- the leaves are slowly turning color (yay!), and the weather's becoming cooler too. Which makes it a perfect time to make some hearty, soulful soup. Actually, more importantly, Jude's in the middle of a root canal procedure, so rather than just subsist on jello and yogurt, I thought a more substantial soup would be good for him (menu for the following week: mac n' cheese, leftover soup, mashed potato, more soup, rice porridge, noodle soup, did I mention soup?...)
Considering how simple this soup was to make, the end result is really quite satisfying. I cubed up sweet potato, some carrots and onions and roasted them for about 30 minutes with 2 cloves of garlic, salt, pepper, cumin and olive oil. Throw that into 3 cups of simmering chicken stock and puree. I used a hand immersion blender but a regular blender or food processor works. We don't have either one and a hand immersion blender's just easier coz you do everything in the same pot. Simmer for a little while longer. Garnish with spring onions/ chives/ cilantro and serve.
I like the consistency of any kind of pureed soup to begin with- full-textured, rich and hearty. This one was nice coz the sweetness of the vegetables was rounded with just a hint of spicy cumin dancing on your palate without overwhelming it. The best thing is that the starch in the root veggies turns into this creamy goodness when you puree so you don't need any cream to make the soup smooth and velvety. Which means it's uber-healthy too! You probably can use a mix of other "roastable" veggies as the base- squash, pumpkin, potato, parsnip. But I love the golden saffron colour of the sweet potato and carrot- it was like putting sunshine in my mouth :)
It was truly comfort food on a chilly evening, and Jude went back for seconds, so I think my roasted sweet potato soup did good :)
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