Creamy Sweet Potato With Ginger Soup

By lorik

Ingredients

• Variation from The Kitchn:
• 2 tablespoons olive oil
• 1 1/2 pounds peeled raw sweet potatoes, cut into 1-inch chunks
• 1 large onion, cut into large dice
• 1 tablespoon butter
• 1 pinch sugar
• 3 large garlic cloves, thickly sliced
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk)
• Salt and freshly ground pepper, to taste
• Garnish: chopped honey-roasted peanuts
• For the soup:
• Olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced, about 1/4 cup
• 3 cups mashed sweet potato (from about 3 roasted sweet potatoes)
• 3 tablespoons light miso
• 4 cups chicken or vegetable broth
• 1/2 cup whole milk
• Salt and pepper
• For the spiced yogurt drizzle:
• 1/2 cup whole milk yogurt
• 1/2 teaspoon garam masala
• 1/2 tablespoon maple syrup

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Heat oil over medium-high heat in a large, deep saute pan until shimmering.

Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.

Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Variation:
Cook the onion and garlic in the olive oil over medium heat until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown. Add the sweet potato mash and miso, and continue cooking until the puree is warmed.

Add the broth to the pan and stir to combine. Bring to a simmer, then cover, turn the heat to low, and let the soup cook for about 5 minutes to bring the flavors together. Remove from heat and puree in a blender or with an immersion blender.

Return to the heat and warm, whisking in the milk. Salt and pepper to taste. If the soup is too thick, whisk in a little extra milk until you get the consistency you want.

Whisk together the yogurt, garam masala, and maple syrup. Drizzle over the sweet potato soup to garnish.

Per serving, based on 4 servings. (% daily value)
Calories 480 Fat 24 g (36.9%) Saturated 7.4 g (37.2%) Trans 0.1 g Carbs
33.4 g (11.1%) Fiber 4.5 g (18.1%) Sugars 11.1 g Protein 31.8 g (63.7%)
Cholesterol 112 mg (37.3%) Sodium 670.6 mg (27.9%)