Apr 27, 2012
During a global warming induced late April summer, the last thing you're craving is a big warm bowl of soup. To those cynical bouts I say, "open your mouth and swallow".
But don't be fooled, as the irony is not lost on me that in fact, I was craving a vegetable dish without having to see my vegetables front and center. So what's a girl to do but revert back to her ignorant childhood bliss and purée the damn thing until it resembled a saturated luminescent puddle of mush. Ahhh, baby food. Actually, that's how simple this dish is. As simple as baby food (say it enough and it might catch on). A little chopping here, little sprinkling there, shove it in the oven, play hide and seek with your fine china, and serve. Easy peasy. Well, unless of course you're like me and hate the art of washing, peeling, chopping, and altogether struggling with a knife the size of a femur bone. But that's why God invented snazzy kitchen tools. Or at least he invented the man that invented the kitchen tool. Whatever your belief, with a little help, this can be ready in no time. Needless to say I got a healthy dose of beta carotene, fiber, and other unpronounceable nutrients without ever having to acknowledge I was devouring veggies. Surprisingly, it was quite filling too, with no oversized Olive Garden bread bowl in sight. And while sweet potato's autumn cousin, butternut squash, is delicately more sweet and revered, my summer version of this soup is worth its weight in gold. And whatdya know, it looks like it too. That's what I call an accomplished lunch hour.
ROASTED SWEET POTATO APPLE SOUP
- 1 tbsp. butter
- 2 leeks, sliced thinly
- 1 large carrot, sliced thinly
- 1 lb sweet potatoes, peeled and sliced
- 2 large apples, peeled and diced
- 5 cups broth
- freshly grated nutmeg
- 1 cup light cream
- salt and pepper
- fresh chives or cilantro, to garnish
- Preheat an oven to 400ºF.
- In a bowl, combine the carrots, sweet potatoes, apples, olive oil, salt and pepper then toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 35 to 40 minutes.
- In a large pot over medium heat, melt the butter. Add the leeks and sauté, stirring, until tender 5 to 10 minutes. Add the roasted vegetables, broth, nutmeg and bring to a simmer. Reduce the heat to medium-low and simmer for 15-20 minutes.
- Puree the soup mixture and strain. Return the soup to the pot add cream and season with salt and pepper.
- Ladle the soup into warmed bowls and garnish to your liking. Serve immediately. Top with sour cream or yogurt if you like. I did!