February 27, 2007
Spicy Roasted Sweet Potato & Onion Soup
So many times my conversation starts about food, whether it is about new research about a particular ingredient, or new recipes that I've been wanting to try or have tried, places to eat or local organic fruits and vegetables among other things. And having this space to talk about all these things has been wonderful.
While there winter may be on its last leg, there's still plenty of time to try new soup recipes. I have been wanting to try soup which encapsulates all the tastes - sweet, tangy, hot, spicy and filling and hearty. Yeah! you get it, I am being ambitious. So I poked around, thought about ingredients and decided to try something new from my imagination.
To celebrate my 100th post, I made this spicy sweet potato and onion soup where the sweetness of the roasted onions and sweet potatoes contrast with spicy green chillies. Added to that is the aroma of ginger and cloves and finally is blended with the tanginess of fresh lemons to make this hearty delicious soup. It spiced up a cold, gray afternoon!
Ingredients: (serves 4)
2 Sweet Potatoes
2 medium Yellow Onions
2 green chillies
1" cube Ginger
1 tspoon of Fennel, Cumin Seeds, Cloves mix (I roasted equal amounts and ground it to a powder)
5 1/2 cups of vegetable broth
1/2 tspoon lemon zest
1 1/2 tbspoon Fresh Lemon Juice
Salt to taste
Whole Cilantro - to garnish
Chop the sweet potatoes and onions. Roast them for 20-25 min or till the sweet potatoes are cooked and the onions begin to turn brown at the edges.
I also roasted the ginger and the chillies with potatoes and onions. It worked wonderfully.
Puree the potato, onion, ginger and chillies in the blender till it mixes well together. Add the mixture to a wide-bottomed pot.
Add vegetable broth, lemon zest, fennel-cumin seeds-cloves powder, salt and let it cook on low medium heat for about 20 min or till the broth reduces and everything mixes well to a thick consistency.
Add the lemon juice, let it cook for 2-3 minutes and take the soup off the heat.
Garnish with cilantro and serve warm.
This is my entry to Soup Fest going on at A Veggie Venture hosted by wonderful Alanna.
If you haven't yet, check out the entries. I'm already getting ready to try a couple this week! Thanks for hosting Alanna.