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Carrot and Roasted Japanese Sweet Potato Soup

To my palate, Japanese sweet potatoes taste like chestnuts. And like chestnuts they are creamy and aromatic when roasted. But also like chestnuts, they are very rich and are best used in moderation.


Today I started out to make a carrot soup. A simple carrot soup with ginger and chili. But if you want a soup that is not too thin, then some sort of thickening agent is required. Most often, I use a plain white potato. Sometimes I use rice, sometime leftover mashed potatoes and sometimes flour - wheat or otherwise. I thought about the potato and decided to go with Japanese sweet potato instead to add flavor as well as starch.


When I roasted the sweet potato I threw in some beets and cabbage. Thought they would make a nice addition to the soup.


So, yet another yellow/green soup. Don't be fooled by the look. They all taste different.




BT's Carrot and Roasted Japanese Sweet Potato Soup


Ingredients:

1 medium leek - white part only

1 small yellow onion

1 medium celeriac (or 3 ribs celery)

6 large sweet carrots

2 medium Japanese sweet potatoes

2 cloves garlic

1 finger length fresh ginger - grated (a lot of ginger)

1 small red chili - seeds and veins included

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon turmeric

2 kaffir lime leaves

1 bay leaf

2 tablespoons vegetable oil

6 cups (1.5 l) water

1 teaspoon kosher salt

1 small bunch cilantro

5 sprigs fresh oregano

ground black pepper


Directions:

Place sweet potato in oven at 400 F. (200 C.) for 40 minutes

Remove and peel

Add oil to heavy gauge cocotte and put on medium low flame

When oil is hot add chili

Rough chop leek and onion and add to pot

Sauté 2 minutes

Peel celeriac and rough chop

Add to pot

Add ginger, turmeric, garlic, cloves and ginger powder

Sauté 5 minutes or until vegetables begin to color

Add salt and water

Bring to boil

Peel and rough chop carrots and add to pot

Add sweet potato

Add kaffir lime leaf and bay leaf

Cover and reduce heat to low and simmer for 20 minutes

Purée soup with wand blender

For thinner soup

- after blending, push soup through sieve and conserve

Add cilantro and oregano and blend again

Add several grinds of black pepper


Serve with roasted beets/cabbage and labne or Greek yogurt


Enjoy! !בתיאבון


Image of soup in gorgeous bowl by Nicole Farhi





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