Sometimes I forget how much I love sweet potatoes. But just look at them! Underneath the gnarly, arthritic looking skin is a vegetable of, uncommon sweetness. I can’t think of any other vegetable so pleasantly and naturally sugary. Parsnips and beets are tempting, but they both have an underlying earthy, dirty taste that screams ROOT vegetable.No, sweet potatoes are far superior. Just about any way you cook them, they reward you with their velvety, gentle flesh and an extraordinary color that exists outside of the Crayola box. I imagine being wrapped in a soft, sweet potato-colored cashmere blanket when I eat this soup.
Can you tell I’m looking forward to the chill of fall?
1 red onion, chopped
4 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon hot chili powder (or use mild if you don’t want the heat)
Salt and fresh cracked black pepper
5 cups chicken stock or water
Pumpkin seed oil
Heat your oven to 450 degrees. Toss the sweet potato on a large baking sheet or roasting pan with the onion, olive oil, spices, and salt and pepper to taste ( I use at least a teaspoon of kosher salt here ).
Roast about 15 minutes, until everything is softened and browned.
In a large saucepan, bring the broth or water to a simmer. Add the roasted potatoes and puree with an immersion blender or regular blender until velvety smooth. Taste for seasoning; you’ll probably need more salt.
Garnish with a spoonful of creme fraiche, a swirl of pumpkin seed oil, and some chives.