Do you like to eat soup when it's cold outside? Do you have a bunch of sweet potatoes on your counter that need to be used? Is your favorite color orange? Thing for bacon?
Whatever the reason, you should make this soup because it's really good. Even if you can't think of a reason, you should still make it. It's Yum. For real.
Smoky Sweet Potato & Carrot Soup
Recipe taken from
THIS blog.
2 strips applewood bacon, diced small
2 cloves garlic, chopped
1 medium bulb shallot
2 medium leeks, wash and sliced
½ medium onion, roughly chopped
2 teaspoons chopped fresh ginger
1 teaspoon crushed (or ground) coriander seed
1 teaspoon cumin
1 medium apple, seeded and chopped, I used a Gala apple but Braeburn, Honey Crisp or Granny Smith would work as well
½ pound carrots, roughly chopped
2 large, about 2 pounds sweet potatoes, peeled and roughly chopped
2 quarts low sodium chicken broth
½-1 medium canned
chipotle chile in adobo sauce, use these judiciously, they are quite hot and spicy, you might want to start with a half, taste and add more if desired - if you don't like things spicy at all, just leave them out
sea salt
freshly ground black pepper
fresh mozzarella balls, for floating on the top
fresh chives or parsley, for garnish
toasted salted sunflower seeds or pumpkin seeds, for garnish
1. Sauté bacon in a large pot until most of the fat has been rendered and bacon is golden and crispy. Remove bacon, drain on a paper towel and set aside.
2. Add garlic, leeks, shallots, onion and ginger, coriander and cumin to the bacon fat and sauté on medium-low until translucent, about 4-5 minutes. Add apple, sweet potatoes, carrots and broth and simmer, uncovered, until all veggies are very tender, about 35-40 minutes.
3. Add chipotle and puree, using a stick blender or regular blender. If using a regular blender, let it cool a bit and then blend in batches. (For safety, remove cap from hole in lid, and cover with a dish towel or several thicknesses of paper towel to prevent splattering.) Season with sea salt and freshly ground pepper.
4. Garnish with fresh mozzarella. I like to use the little balls of fresh mozzarella (one per serving unless you have the teeny tiny ones, then use 2-3 per bowl) - I put them on a dinner plate and partially melt them in the microwave (just 8-10 seconds) before floating them on top of the soup. Sprinkle the chives, sunflower seeds and reserved bacon on top of the melted cheese.
