This soup was supposed to be a clean-out-the-fridge kinda dish. I needed to use up an open container of vegetable stock, some sweet potatoes and bread that has seen better days, and decided to make roasted sweet potato soup. I didn’t mean for it to be a “blog recipe” but it turned out to be one of the best and most beautiful soups I’ve ever made. I also caught a pretty bad cold the next day and it was exactly what I needed to make me feel human again. The ginger, garlic and cayenne make the soup warming and comforting, and sinus-clearing, too – a total winner. But by no means do you have to be sick to enjoy it.
- 1 medium yellow onion, roughly chopped
- 2 large garlic cloves (skin-on)
- 2 large sweet potatoes, peeled and cut into 1″ cubes
- Extra virgin olive oil
- Salt + pepper
- 3/4 tsp ground cumin, divided
- 1 quart vegetable stock (organic, low sodium, if possible)
- 1/2″ ginger root, peeled, finely diced
- 1/2″ turmeric root, peeled, finely diced (or 3/4 tsp turmeric powder)
- Pinch of cayenne pepper
- 1 tbsp natural peanut butter
- 3 slices day-old bread, cubed
- Cilantro, for garnish
- Heat oven to 400F. Place onions, garlic cloves and sweet potatoes on a sheet pan. Drizzle with 2 tbsp olive oil and season with salt, pepper and 1/2 tsp cumin. Toss to coat evenly. Roast until vegetables are caramelized, tossing once halfway through cooking, for about 35 min.
- In the meantime, bring stock to a boil with ginger and turmeric. Add roasted vegetables, cayenne, the remaining 1/4 tsp cumin, and pinches of salt and pepper. Bring back to a boil, crack the lid, turn the heat down to low and simmer 15 min. Take off heat and taste broth – re-season if necessary.
- Add peanut butter and using an immersion blender, blend until smooth.
- To make croutons, place bread into a skillet and drizzle lightly with olive oil. Season with a bit of salt, toss to coat and toast over medium-low heat until crispy, tossing frequently.
- Serve soup garnished with cilantro and croutons. The soup can be refrigerated for up to five days.