Root for Fall - Snappy Sweet Potato Soup
The russet-skinned, orange-fleshed tubers can be a trifle too sweet for the spice loving lot. They've been dealt with in many ways, with touches of heat, hints of herbs and spices, but still it always seems like they're just short of that one stroke of finesse. They've been sliced up into fingers, deep fried, sprinkled with salt, pepper and relished with liberal servings of sauces. They've been boiled to a mush and leavened with a potpourri of spices, dipped in floury batter and turned into koftas. And when they tumble into the Tadka kitchens, they're baked, pureed and made into a snappy soup with just the right the trimmings of heat, spice and tang - a ripper of a recipe, needless to say..one that you'll be sure to fall back on, season after turn of season.
Snappy Sweet Potato Soup(Serves 4)
For the Puree -
2 Medium-sized sweet potatoes, washed and dried1 Red bell pepper, washed and dried1 Jalapeno Salt, pepper to tasteOlive oil
Cut and place the sweet potatoes, red pepper and jalapeno on a baking sheet, sprinkle salt and pepper, drizzle some olive oil and bake in a pre-heated 375 F oven for 40-45 minutes. Be sure to take the jalapeno out around the 20th minute into baking, as it tends to get done faster. Once done, wait for the vegetables to cool off and remove the sweet potato skins. Puree everything in a blender, keep aside.
Souping up -
- Warm the olive oil in a pot and add the onion, garlic, fry until they cook down. Throw in the spices, saute for a minute or two, add the vinegar and allow it to cook for a few minutes. Then add the broth, whisk in the puree and simmer on a low flame for about 15 minutes. Serve when still warm with a dollop of thick yoghurt, and accompaniments like breadsticks, croutons, crackers or pretzels.
And our snappy soup is off to the -