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Thursday, May 31, 2018


Soup for me, is one of those meals that works any time of the year.  I agree it's especially wonderful in the winter months, but I also have my share of soups at other times of the year as well.  

This particular soup caught my attention since it seemed so different than the "typical" soup varieties.  The house smelled wonderful while the sweet potatoes were roasting!
It came together really quickly, and it tasted yummy!  The white swirl on the top is sour cream, but you could substitute yogurt if you prefer.


1 pound sweet potatoes, peeled, cut into 1½ inch cubes
2 large shallots, peeled and cut in half lengthwise
2 Tbsp. olive oil
½ tsp. kosher salt
1 tsp. ground thyme
¼ tsp. ground cumin
3 cups chicken stock
1/8 tsp. black pepper
2 Tbsp. sour cream or plan yogurt


Pre-heat oven to 450 degrees.  Place sweet potato cubes and shallots in a large storage bag.  Drizzle with oil.  Sprinkle with salt, thyme, and cumin.  Seal bag and toss so all pieces are well coated with olive oil and seasonings.

Spread the mixture on a foil or silicone lined baking sheet.  Roast for 25 minutes or until cooked through and nicely carmelized and browned around the edges.  Remove from oven.

While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.

Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock.  Puree until smooth.  NOTE:  when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses.  This may mean you need to work in batches.  Or use an immersion blender.

Taste for seasoning, adding more salt and pepper to taste.  Serve in bowls with a dollop of sour cream garnish.


recipe c/o:

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