Tuesday, November 15, 2011

Roasted Garlic-Sweet Potato Soup with Parmesan-Kale Chips

One of my favorite meals during the Autumn season is a thick, robust Sweet Potato Soup. It's gotta be super thick though, so thick that you almost want to chew it. :)  I wanted to try something new this season, and got the idea to pair it with a crunchy kale topping. I usually stick with the cinnamon spiced version that has a lot of sweetness to it but knew the parmesan-kale chips would not go well with it. 

I came across this roasted garlic version and knew it would be perfect! C'mon, who can pass up roasted garlic?? I had to give it a try and I'm so glad I did. My family ate it all up, and declared it a family favorite.

One of the pluses about cooking meals at home is the wonderful aromas wafting through the  kitchen. Who needs fragrance candles or potpourri when you can whip up something on your stove or oven that will not only smell good but taste good as well? :) I love it when my husband comes home from work saying "I'm starving. That smells so good!!" Puts a smile on my face every time. One of my Love Languages must be "Words of Affirmation!" 

Hope you give this soup a try and it becomes a family favorite as well. Enjoy!

**This recipe has been adapted from a blog called taste of home. You can find the original recipe here  .

Soup Recipe
Serves: 10 (1 cup servings) Prep: 20 minutes  Cooking Time: 35 minutes
1 whole garlic bulb
3 tsp olive oil, divided
3 lbs sweet potatoes (approx 5 large), peeled and cut into cubes
2 large yellow onions, cut wedges
6 cups reduced-sodium chicken broth, divided
2 tsp smoked paprika
1/4 tsp chipotle-chili powder
1 tsp basil
1/2 tsp salt (or more to taste)
1/8 tsp pepper

1. Preheat oven to 425* F. Remove papery skin off of garlic. Do not separate or peel the cloves. Cut off top of bulb, and brush with 1/2 tsp olive oil. 

 2. Wrap garlic in tin foil and set aside. 

3. Place sweet potatoes on a baking sheet. Drizzle 1 tsp oil over them, and mix well. Lay them all flat, so none overlap. 

4. Place onions on a different baking sheet and drizzle with 1 tsp oil. Toss to coat.  

5. Bake garlic and onions in oven for 30-35 minutes. The garlic may take a little longer to cook, so check it every 5-10 minutes after the 35 minutes have elapsed. The roasted garlic should be soft in the middle.

6. Place 1 1/2 cups of broth, smoked paprika, chipotle powder, basil, salt, and pepper in a blender. Squeeze softened garlic into mixture. Blend till smooth. Transfer to a large saucepan. 
7. In batches, process sweet potatoes, onions and remaining broth until smooth. Add to the garlic mixture. Heat saucepan to medium-high heat and stir occasionally until heated through. 

Click here for the Parmesan-Kale Chips.

Who likes to change it up? 
~Chop up some Swiss chard, spinach or other greens instead of kale.
~Use different spices like cumin, chili powder, onion powder, oregano, thyme.
~Sprinkle chopped cilantro or parsley over soup.
~Roast some shelled pumpkin seeds for a crunchy topping.


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