As the days and nights chill down i find myself craving the flavors of Fall. The mulling spices, pumpkin treats, the warmth of cinnamon and vanilla bean, and comforting fall soups. So while i was at the co-op the other day i picked up a sweet potato, knowing that on a night soon to come i'd be craving the warmth that this beauty could offer. Sweet Potatoes not only are sweet enough to be used in desserts, they are power packed with nourishment and filling heart healthy fiber. Rich in Vitamins A and C, sweet potatoes are antioxidant rich and contain an impressive amount of manganese and potassium.
Now on a normal night, i would peel my sweet, cut it into fries, coat them with olive oil and a dash of salt, and lay them on a baking sheet to roast away. However, on this chilly eve, after i baked my fries i decided to take it to another level. What transpired was this warming fall bisque...
Get your kitchen prepped with a cutting board, sharp knife, baking sheet, spatula, blender, garlic press, and possibly a pot
You'll also need...
A large hannah sweet potato (or whatever variety you find will do), about 1 lb and a half
1/4 of a small to med sweet yellow onion
1 tbsp, plus 1-2 tsps of a quality oil (i used olive oil)
1/2-1 tsp of garam masala (a warming indian spice blend)
1/2 tsp of sea salt
3 1/2 to 4 cups of low sodium veggie stock/broth
1 tbsp of almond butter
1 to 1 1/2 inch piece of ginger
Start by making the fries...and see if you have any left to make the soup!
Heat your oven to 400 degrees.
Peel and cut your sweet potato into fry shapes. Peel the yellow onion and slice thin.
Cover your baking sheet with foil or oil. Toss the potatoes and onions together with the olive oil to coat well.
Sprinkle with the garam masala and salt and toss again to coat. Lay potatoes and onions onto your baking sheet, put in the oven and cook for about 25 minues at 400 degrees. Half way through baking use your spatula to flip the fries. Cook until soft.
Transfer your cooked fry medly into a blender....or cool and eat as they are, cuz they are YUMMA!!
Add the almond butter.
Press the ginger (through your garlic press) into the blender. Use the juice and the pulp that is extracted.
Add approximately 3 1/2 cups of veggie stock. You may need more or less depending on amount of sweet fries you have left :).
Blend away. You may add more veggie stock for a slightly thinner bisque, or additional garam masala, or a dash of cinnamon and a pinch of curry for a warmer spiced flavor. However, as you eat the soup the spice flavor really starts to come out...so make sure not to over-spice...you can always add a little to the bowl if you need.
You may need to transfer the soup to a pot to heat up on your stove top.
This will make about 5 cups of soup. Enough for a couple big bowls of warmth, or even better a handful of yummy cups to share and serve as a starter.
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