Sunday, December 5, 2010

sweet potato and carrot soup with chard

As with most supper inspiration around here, a lot of ideas combined with what was in the cupboard to provide this recipe. I bought a lovely loaf of kalamata olive and rosemary bread the other day and decided it needed a really good soup to go with. I had sweet potatoes and carrots and using a recipe for butternut squash soup from here as inspiration, I made soup.

Sweet Potato and Carrot Soup with Chard (inspired by butternut squash soup from America's Test Kitchen Cookbook)

1 tbsp butter
1 medium onion, diced
2 sweet potatoes (~ 2 lbs), peeled and diced
6 large organic carrots, peeled and cut into chunks
5 c chicken stock
2 tsp ground cumin
1/4 c cream
salt and pepper
1 tsp (or more) thai sweet chili sauce
1 bunch swiss chard, stems removed, sliced into ribbons

 In a large saucepan, melt the butter and add the onion. Cook for about 5 minutes until tender. Add the sweet potato, carrot, stock, and cumin and bring to a boil. Simmer, covered for 20-25 minutes or until the vegetables are fork tender.

Puree using an immersion blender (I left a few chunks of carrot and potato for texture), adding more stock or water if the soup is too thick for you. Add in the cream, season with salt and pepper and the thai chili sauce. Add in the chard ribbons, cover and heat for a few minutes, until the chard is wilted. Serve.

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