It is Meatless Monday, the day I attempt to convince my husband
that there are meals without meat.The weather
is damp and rainy so it is perfect for soup. A nice Sweet Potato soup (always
looking for ways to use sweet potatoes) a little sweet, a little spicy with the
ability to warm your bones.
It also gives me the chance to use my handy dandy immersion blender to smooth it out (if you don’t have an immersion blender you can put the soup in a blender just please make sure to blend in small batches.I know, I speak from experience that too much in a blender is a DISASTER waiting to happen!!!You will find sticky orange residue in places you will not believe!!!).
As I was planning this recipe it suddenly dawned on me that
I needed to swap out the chicken broth for vegetable broth (it is Meatless
Monday).It was unbelievably difficult
to find vegetable broth and when I did find it I cleared the shelf (there were
only 3 cans remaining).Once you bake the
sweet potatoes the soup goes together quickly.I use milk and let the soup simmer as long as possible to thicken
it.Serve with a salad and some bread or
biscuits and you have a satisfying Meatless meal.
2 tbsp olive oil 1 ¼ pounds sweet potatoes (about 2 medium) 1 cup minced onions (about 1 large) 1 ½ tsp minced garlic ¼ tsp cayenne pepper 1 quart vegetable broth ½ cup milk
Preheat oven to 400. Poke sweet potatoes with fork on all sides and place in a pan or directly on to the oven rack. Roast the sweet potatoes for about an hour, or until the potatoes are fully roasted and tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes.
Heat a pot over medium high heat and add the oil. Add onions and sauté until softened, 3-4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and vegetable broth and bring to a boil. Reduce the heat
Add the roasted sweet potato to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender. Stir in the milk. Continue to cook until ready to serve. (Longer you cook it the thicker it becomes)
