When it gets colder outside, there is nothing better than a nice warming soup. Best no pumpkin or carrot soup but something else. Why not even have a sweet potato soup with roasted onions? Also perfect for a small or big Christmas menu
Sweet potato soup with roasted onions
Why lose many words today when I have such a nice recipe here? I really like sweet potatoes, because they remind me of carrots, and so perfectly fit a carrot soup at Christmas time, so does this soup with sweet potatoes.
A little extra kick gives all that a spoonful of peanut butter. For me, the piece ends up in the saucepan, which gives the dish a beautiful texture. In addition, roasted onions. A dream
Roasting onions in a pan is child’s play, but it takes a bit of patience. So do not despair, just continue to stir And now quickly to the recipe!
- 600 g sweet potatoes
- 1 onion or 2 shallots
- 2 cloves of garlic
- 10 g of ginger
- 2 tsp Madras curry powder
- 1 teaspoon ground cumin
- ½ tsp ground cinnamon
- 500 ml broth or water
- 250 ml coconut milk
- 1 tbsp peanut butter with / without pieces (optional)
- 1 tbsp + 1 tsp coconut oil or other oil
- 1 orange or lemon (alternatively 50 ml orange juice, white wine or water)
- Peel the sweet potato and then cut into cubes about 1.5 cm wide. Peel and halve the onions. Finely dice one half and cut the other lengthwise into thin strips. Set aside separately. Peel garlic and ginger and finely grate / dice / squeeze. Squeeze 1 orange and provide the juice.
- Heat a medium-sized saucepan and then add the oil. Roast the diced shallots golden yellow, then add ginger and garlic. Fry for 30 seconds and then add sweet potatoes and spices. Fry for another 60 to 90 seconds and then deglaze with the orange juice. Stir well and then add broth and coconut milk. Bring to a boil, then cover the pot with a lid and simmer on low heat for 30 minutes until the sweet potatoes are cooked.
- In the meantime roast the onion strips, but heat a pan on a medium high. Add a little oil and then add the onions. Sprinkle a pinch of salt on the onions to make them faster. Patience is required, as it can take up to 5 minutes for the onions to be golden brown and cooked. Patiently stir again and again until they are all golden brown.
- After the sweet potatoes are cooked, remove the pot from the heat and purée with a blender as fine as possible (alternatively, in the blender). Put back in the pot and add the peanut butter. Stir in, but do not let it boil up.
- Put the soup in bowls and serve with the roasted onions. For a nice pattern, first place two rings of balsamic in the soup and, using a thin stick, first draw several lines from the center to the outside and then pull the stick from the outside to the middle in the gaps. Drape the onions in the middle. So the soup gets a festive look.
Incidentally, the soup can also be warmed up in the microwave the next day and perfectly matches a freshly baked naan
Did you cook something?
Then tag your pictures with @carointhekitchen and #carointhekitchen. I look forward to every single post-cooked meal with all my heart!
Enough for today and this time you do not have to wait so long for the next recipe promise!