Fortunately for this root vegetable, inspiration arrived in the form of a several year old blog post from a fellow food blogger who had made a soup from a Donna Hay recipe. The distinguishing elements of the original recipe were sweet potato, red onion, and cumin. I changed it a little bit, opting for shallots instead of red onions, using much less cumin (it�s a strong spice), adding some thyme, and finishing with a swirl of sour cream.
Ingredients
- 1 pound garnet sweet potatoes, peeled, cut into 1 1/2-inch cubes
- 2 large shallots, peeled and cut in half lengthwise
- 2 Tbsp olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon ground thyme
- 1/4 teaspoon of cumin seeds (or ground cumin)
- 3 cups chicken stock
- 1/8 teaspoon black pepper
- 2 Tbsp sour cream or plain yogurt (Greek or regular, omit for paleo version)
Method
- Preheat oven to 450�F. Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.
- Spread the sweet potatoes and shallots out on a foil or silicone lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized 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.
- Visit Roasted Sweet Potato Soup @ simplyrecipes.com For Instructions.
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