Recipe: Sweet n Spicy Sweet Potato Soup

In honor of a girlfriend’s bridal shower this weekend, to which I need to bring along the requisite “recipe,” I will share with you my favorite soup to make. This recipe actually morphed out of a culinary experience I had in Israel at Spoons in Jerusalem where Chef Hila served the most delectable amuse bouche soup which turned out to be a roast pear and sweet potato soup. Somehow, this became my adaptation.

10 medium sweet potatoes
3 Tbsp olive oil
1 onion diced
2 carrots diced
2 quarts of chicken or vegetable stock
1 can coconut milk
1/4 cup brown sugar
1 tsp cayenne pepper
1 tsp paprika
2 tsp coarse sea salt
2-3 dried chilis

Crème fraîche (optional)
Olive oil (optional)
Chopped walnuts (optional)

Pre-heat oven to 400 degrees. Mix brown sugar, cayenne pepper, paprika and salt in a small bowl. Cut sweet potatoes in half and place on lined baking sheet. Spread sugar n spice mixture all over sweet potatoes and drizzle with olive oil. Roast sweet potatoes for 35-45 minutes or until soft.

In a skillet or pan, sauté onions and carrots until translucent and soft. Add 2-3 cups of stock and simmer for 5 minutes. Add sweet potatoes and using an immersion blender, blend all vegetables until smooth. Add remaining stock and dried chilis.

When the soup is heated through and flavors have blended, around 20-30 minutes, add coconut milk. Remove the dried chilis before serving.  Note: the longer you let the chilis sit in the soup, the spicier the soup will be.

If you are making this soup dairy, you can serve with a dollop of crème fraîche or sour cream. If you are serving this soup pareve, drizzle with good quality olive oil and some chopped walnuts.