Ingredients with Measurements:
- 3 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a large bowl, toss sweet potatoes, onion, and garlic with olive oil.
3. Spread the mixture out on a baking sheet and roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
4. In a large pot, bring vegetable broth to a boil.
5. Add the roasted sweet potato mixture to the pot and stir in cinnamon and nutmeg.
6. Reduce heat to low and let simmer for 10-15 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Stir in heavy cream and season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with crumbled bacon or chopped nuts for added texture.
- Use butternut squash instead of sweet potatoes for a different flavor profile.
Tips and tricks:
- To make the soup thicker, add more sweet potatoes or reduce the amount of broth.
- To make the soup thinner, add more broth or cream.
- For a smoother texture, strain the soup through a fine-mesh sieve before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream or crème fraîche on top.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Grilled chicken or fish.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream.
- If the soup is too thin, reduce the amount of broth or add more sweet potatoes.
Food safety advice:
- Make sure to thoroughly wash and peel the sweet potatoes before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Sweet potatoes are native to Central and South America and have been cultivated for thousands of years.
Flavor profiles:
- Sweet and savory with a hint of warmth from the cinnamon and nutmeg.
Serving suggestions:
- Serve hot as a comforting meal on a cold day.
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