Roasted Purple Sweet Potato Soup

 

 

 

 

Roasted Purple Sweet Potato Soup

 

Have you ever seen such a BEAUTIFUL soup? I love the color purple and I love sweet potatoes so I KNEW I was going to make this when I saw this Roasted Purple Sweet Potato Soup recipe in a magazine earlier this year.

And guess what? Trader Joe’s has purple sweet potatoes in season now! Just in time for a special soup for the holidays.

The purple sweet potatoes have labels on them and they look like the picture to the left.  They come in bags in the organic produce section at Trader Joe’s. I didn’t know they existed until earlier this year but they may have carried them in the past. Know that they are available only seasonally. The flavor is a bit different (less sweet) than a regular sweet potato and it is just amazing in this soup.

I served it to my book group and they were all wondering what made the soup purple! They all agreed that it tasted and looked wonderful.

 

 

 

 

For more simple and healthy recipes, check out my cookbooks, two featuring Trader Joe’s healthy products and a healthy crock pot e-cookbook. Click on each book for a link to check it out on Amazon or my web site.


 

 

 

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And now for the recipe…

Roasted Purple Sweet Potato Soup

Adapted from Nisha

Plant-based

Vegan

Gluten-free

 

Serves 8

 

Ingredients

2 pounds purple sweet potatoes, peeled

1 tablespoon avocado, olive or coconut oil

2 teaspoons dried thyme

Sea salt and black pepper to taste

2 red onions, sliced

3 cloves garlic, minced

1 Serrano or other pepper, deveined and minced

6 cups vegetable broth

 

For topping:

14 ounces organic silken tofu

For garnish:

Parsley and/or dried orange peel

Directions

  1. Preheat the oven to 350°F. Line a baking tray with parchment paper.
  2. Chop the sweet potatoes into 1/2 inch pieces. Coat the potatoes with 1 tablespoon avocado/olive/coconut oil and toss with thyme and salt & pepper to taste until well coated.
  3. Place potatoes on prepared baking tray and bake in preheated oven for approximately 30 minutes until tender and soft, flipping once halfway through.
  4. While potatoes are roasting, heat a tablespoon of water in a skillet over medium heat. Add the onions and salt and pepper to taste, stirring occasionally, until the onions are translucent, about 10 minutes. During the last few minutes of cooking, add the garlic and chili pepper; remove from heat.
  5. Heat the vegetable broth in a large saucepan until it is warm and steaming, but not boiling.
  6. Meanwhile, drain the tofu and place in a food processor or high-speed blender. Add salt and pepper to taste. Blend until the tofu is thoroughly broken down and you have a thick, creamy texture.
  7. Once the potatoes are done cooking, transfer the potatoes, onion mixture, and vegetable broth to a blender, working in batches, or use an immersion blender to make the process much easier.
  8. Once all of the soup is pureed, return it to the large saucepan. At this point, you can blend the tofu in the soup or you can add it decoratively, as pictured.  Check for seasonings. Let the soup simmer for 5-10 minutes and serve.

I’m excited to experiment with other ways to use these fun sweet potatoes. Let me know if you have a good recipe using them.

 

Copyright Jamie Davidson, 2017

 

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