Tuesday, November 19, 2013

Super-Simple Sweet Potato Soup

I'm what you might call a bit of a "late bloomer" when it comes to soup. Growing up, I ate three kinds, and three kinds only: chili (fits in the soup category, right?); my mom's homemade tortellini soup; and Dinty Moore Stew (my dad liked it, so, naturally, I did, too).

French Onion? An abomination. Cream-of-Anything? Not a chance. Tomato soup with grilled cheese? Don't even think about it. 

Which is why it's patently weird that I'm so in love with soup now... 

Or maybe it's not, actually.

Perhaps I just never liked bad soup. (Ignore, for a second, my mention of Dinty Moore Stew, and it's possible that I have a workable theory here.) Truthfully, most of the soup that I was served during my formative years came straight out of a can, which I just couldn't abide. 

Not that there isn't a time and place for canned soup. There might be.

But today isn't it.

Recipe: Sweet Potato Soup

3 c. baked sweet potato (oven roasting directions follow)
1 1/2 c. vegetable broth
1 1/2 c. unsweetened, organic soymilk
salt, to taste
1 tsp. roasted pumpkin seeds
extra-virgin olive oil, to taste

1.) Preheat oven to 400 degrees and line baking sheet with foil. Wash sweet potatoes, pat dry, and prick them several times with a fork. Place on baking sheet and bake for approx. 45 mins.
2.) When cool enough to handle, scoop cooked potatoes out of their skin and add to a blender with vegetable broth and soymilk. Add a pinch or two of salt, and blend until smooth.
3.) Taste the soup, adding more salt, if desired. If necessary, add additional broth and/or soy milk to reach desired consistency.
4.) Before serving, garnish each serving with a few pumpkin seeds and a drizzle of extra-virgin olive oil.

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