It’s Meatless Monday-Spicy Sweet Potato Soup with Potato Ribbons

admin / February 10, 2014

OLYMPUS DIGITAL CAMERA

Last week sweet potatoes were on sale for 88 cents a pound. Besides being inexpensive, they’re powerhouses of nutrition too. I think their sweetness pairs well with something spicy. Soups can be filling and even more so when you garnish them with an ingredient other than croutons. For this recipe I decide to bake the potatoes rather than simply add them to the soup pot and put everything to get use by using the skins as a garnish.

3 medium to large sweet potatoes
2 cups vegetable stock
1 onion, peeled and finely chopped
1 tablespoon chili powder
1 ½ teaspoons cumin
½ teaspoon coriander
1 tablespoon chipotle pepper in adobe sauce (I buy these in a can and then freeze leftovers and add them to dishes as needed)
1 cup milk or unsweetened coconut or almond milk
Soy sauce
Oil
Salt and Pepper

Preheat oven to 375 degrees.

Wash and scrub the potatoes, leave them whole and place them in a baking pan and sprinkle with some salt and pepper. Score them a few times with the tine of a fork and roll in the seasoning.

Bake until fork tender. Let cool slightly and then cut them in half and let them cool for about five minutes and then scoop out the potato flesh, leaving just a coating on the skins. Place potato flesh in a bowl and set aside.

Return the skins to the baking pan and brush each one with a mixture of soy sauce and oil, sprinkle with a little salt and pepper and cook until they’re crispy…about 15 minutes. Leave to cool while you make the soup.

In a medium size pan and over medium high heat, heat about two tablespoons of oil.
Add a good sprinkling of salt and pepper.

Add the onions and let them cook until beginning to caramelize.

Add the coriander and chili powder and stir well. Cook for a few minutes and then add the chipotle pepper and stir well.

Cook this for about five minutes so that all the flavors develop.

Slowly add the potato flesh and mash it so it gets incorporated into the onion mixture.

Slowly add the stock and let this simmer for about five minutes.

Remove from the heat and add the milk.

Return to the heat and heat through.

Meanwhile cut the potato skins into ribbons.

Serve immediately with some of the potato ribbons for garnish.

Serves 6