Drunken Roasted Sweet Potato Soup

Posted by on Nov 19, 2011 in Fall, Holiday, Seasonal, Soups, Thanksgiving | 0 comments

… Subtle and Smooth!

Drunken Roasted Sweep Potato Soup, Daily Forage.com
There is nothing bold or robust about this dreamy gluten-free, dairy-free soup. It takes you not on a journey to anywhere in the world, nor does it shout out the flavors of a particular season or time of year. It is just a silken, creamy, easy on the palate sublime delight. The Drambuie adds smoothness without adding a distinct flavor. A perfect feel-good soup with a pleasing palate.

 

No Eggs Bug No Dairy Bug No Gluten BugPrep time: 20 minutes

Cooking time: approximately 45 minutes

Serves: 5-6

 

Ingredients:

7 cups (2 lbs) cleaned, diced sweet potatoes

1/8 teaspoon cinnamon

1/4 + 1/8 teaspoon salt, divided

1/4 teaspoon black pepper

3 Tablespoons extra-virgin olive oil, divided

1/4 cup Drambuie

1 onion, peeled and diced

4 cups chicken broth (I used Swanson’s Natural Goodness Fat-Free, Low-Sodium)

1 cup milk (I used So Delicious Unsweetened Coconut Milk)

 

Directions:

Pre-heat oven to 425º. In a large bowl, combine sweet potatoes, cinnamon, 1/4 teaspoon salt, pepper, and 2 Tablespoons olive oil. Stir well to coat all sweet potato pieces with oil and seasoning. On a foil lined baking sheet, lightly coated with a little extra oil, spread the potatoes out in a single layer. Roast for 20 minutes.

While the potatoes are roasting, in a large stock pot over medium-low heat, add remaining 1 tablespoon olive oil, onion and garlic. Stir to saute, preventing garlic from browning. When onions are translucent, add the Drambuie (being careful to stand back when pouring because alcohol can flame when initially added to a hot pan). Stir. Let the Drambuie simmer for approximately 5-7 minutes to cook off the alcohol and reduce down to about 2/3 original quantity. Add the roasted sweet potatoes, chicken broth, milk and 1/8 teaspoon salt. Bring to a light boil. Reduce heat to simmer and continue cooking another 10 minutes, or until sweet potatoes are very soft.

In a blender, or with an immersion blender, puree soup to a velvety smooth texture, with no pieces left intact. Taste, and adjust salt and pepper accordingly. Enjoy!

Safe food is a journey … Thrive!™

*This recipe first appeared on DailyForage.com and has been shared on Gluten Free Fridays #130 at VegetarianMamma.com.

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