I've been eating and making winter vegetables and am in the mood for warm and hearty soups. Saturday's pumpkin soup was so delicious, I must get the recipe, make it and share it. Last night I went over to my parents to heat up my sweet potatoes (due to my dead oven) so I could make this soup. It was truly delish and I loved those sweetened apples with it. It really was quick and easy and filled us up nicely. No guilt included. That's always nice.
Sweet Potato Soup
- 4 sweet potatoes
- olive oil
- 1 small onion chopped
- salt and pepper
- 1 red bell chopped
- Greek vanilla yogurt
- 2 jalapeno peppers chopped
- 3 garlic cloves chopped
- 1/2 cup dark rum
- 4 cups vegetable broth
In a 400 degree oven bake potatoes until soft in center, remove insides and and discard skin.
In a large pot, add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized. Add bell pepper, jalapenos, and garlic; cook for 5 minutes. Add rum, sweet potato, and broth. Bring to a boil and then reduce to simmer and cook about 20 minutes.
If you have an immersion blender, place in pot and puree soup until smooth, otherwise, you can work in batches and use blender. Taste again and see if more salt or pepper needs to be added.
Sweet Curried Apples for topping:
- 2 teaspoons white-wine vinegar
- 4 teaspoon honey
- 1/4 teaspoon curry powder
- 2 small apples peeled and diced
While the soup is finishing simmering, use a small saucepan over medium heat, bring the vinegar, curry powder and honey to a boil. Add the apples and saute until golden, just a few minutes.
Put soup in bowl, add some apples on top and then a dollop of Greek vanilla yogurt. You can use sour cream if you like.