ROASTED SWEET POTATO & RED ONION SOUP
INGREDIENTS
1 pound sweet potatoes, peeled and diced
1 red onion, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
Kosher salt and freshly ground black pepper
3 cups chicken stock
plain yogurt, to serve
METHOD
Preheat the oven to 425 degrees F. Place the diced sweet potatoes and onions on a baking sheet. Drizzle with the olive oil and then season with the cumin, salt and pepper. Toss the vegetables to coat evenly and then spread into one even layer.
Place the pan in the oven and roast, stirring every so often, for 20 to 25 minutes, until the onions have caramelized a little and the sweet potatoes have gotten tender. The roasting time will depend on how small the sweet potatoes have been diced.
Meanwhile, place the chicken stock in a medium saucepan and bring to a simmer. When the onions and sweet potatoes have finished roasting, scrape them into a blender and then pour in the chicken stock. Puree until smooth and then pour back into the the saucepan.
Taste for seasoning. To serve, laddle into shallow bowls and spoon a dallop of yogurt into the center.
From Donna Hay
http://wellfed.typepad.com/well_fed/
INGREDIENTS
1 pound sweet potatoes, peeled and diced
1 red onion, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
Kosher salt and freshly ground black pepper
3 cups chicken stock
plain yogurt, to serve
METHOD
Preheat the oven to 425 degrees F. Place the diced sweet potatoes and onions on a baking sheet. Drizzle with the olive oil and then season with the cumin, salt and pepper. Toss the vegetables to coat evenly and then spread into one even layer.
Place the pan in the oven and roast, stirring every so often, for 20 to 25 minutes, until the onions have caramelized a little and the sweet potatoes have gotten tender. The roasting time will depend on how small the sweet potatoes have been diced.
Meanwhile, place the chicken stock in a medium saucepan and bring to a simmer. When the onions and sweet potatoes have finished roasting, scrape them into a blender and then pour in the chicken stock. Puree until smooth and then pour back into the the saucepan.
Taste for seasoning. To serve, laddle into shallow bowls and spoon a dallop of yogurt into the center.
From Donna Hay
http://wellfed.typepad.com/well_fed/