Sweet Potato Soup or Sopa de Camote
E: I’m in love with sweet potatoes. I first started eating these because they were a recommended source of protein and carbs for runners. I also began to eat them in lieu of a regular potato because they are a superfood which means they are loaded with anti-inflammatory nutrients and are low on the glycemic index. I find sweet potatoes on sale all the time at the mexican market. Although, the sweet potatoes there have a thinner skin are slightly pale yellow, and are not as sweet nor mushy when cooked. I can eat sweet potatoes in a variety of ways, but this was the first time I tried it in soup form. I really liked it. It’s hard to say where this recipe originated because I’ve seen variations of it on so many blogs and cooking books.
My boss recommended Gwyneth Paltrow and Julia Tursthen’s book, “It’s All Good.” I found a sweet potato recipe there that is just about like the one I made. I’ve also seen this on a website at “simplyrecipes” and even then she gives credit to another blogger. Anyways, the moral of the story is that you can really make this soup your own by adding a few of your favorite spices or toppings, just like when adding toppings to a baked potato. I love paprika and honey with my sweet potato, so I used a little of that here. Enjoy!
2 tablespoons olive oil
1 cup red or white onion, finely diced
2 garlic cloves, minced
1 teaspoon coriander
1 teaspoon cumin
½ tablespoon chipotle sauce
¼ teaspoon paprika
1 thyme sprig (optional)
2 large sweet potatoes (6 cups), peeled and diced
6 cups of vegetable stock
kosher salt to taste
1½ teaspoon of honey
cilantro for garnish
greek yogurt for garnish
Optional: If you want to top the soup with small roasted potatoes, set aside one cup of potatoes. Cut them into smaller pieces and roast them for about 20 minutes until golden and crispy.
If you don’t care for the Optional then just add the potatoes to a glass bowl and pour 2 tablespoons of water over them. Microwave for 5 minutes. You want them to be warm and slightly cooked on the edges.
Saute the onion in olive oil over medium heat in a medium to large saucepan for about 2 minutes. Add garlic and continue to saute. Add the spices to the onion and garlic. Then add the potatoes from that are slightly cooked. Continue to saute for another 5 minutes. Add the vegetable stock and bring to a boil. Once boiling bring down to a simmer and cook until sweet potatoes are cooked. Add honey. Blend ingredients in a blender.
Top with cilantro and some greek yogurt. Enjoy.