Sweet Potato and Caramelized Onion Soup
This recipe calls for Vidalia onions, an extra-sweet variety from Georgia. If you can’t find them, ordinary yellow onions will absolutely work.
HANDS ON 20 MINUTES
TOTAL 2 HOURS 25 MINUTES
11⁄2 pounds sweet potatoes, halved
Olive oil 1⁄2 teaspoon salt 1⁄4 cup unsalted butter, cubed 1 large Vidalia onion, quartered and
sliced (about 2 cups) 11⁄2 teaspoons minced fresh ginger 1 clove garlic, minced 1⁄4 teaspoon ground allspice 1⁄4 teaspoon ground mace 1⁄8 teaspoon ground nutmeg 4 cups vegetable stock or broth Black pepper
Sour cream or crème fraîche (optional)
1. Preheat oven to 350°. Brush potato halves with oil and sprinkle with salt. Arrange potatoes, cut sides down, on a baking sheet lined with parchment paper. Bake until very soft, about 45 minutes. Remove from oven and let cool. Scoop out flesh and set aside; discard skins. 2. In a large saucepan, melt butter over medium-low heat. Add onion; cook, covered, until tender, about 15 minutes, stirring occasionally. Uncover pan and cook, stirring occasionally, until golden, 3 to 5 minutes. Add ginger and garlic; cook for 1 minute. Add allspice, mace and nutmeg; cook for 1 minute. Add cooked sweet potato and stock. 3. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until thickened, 45 to 60 minutes, stirring occasionally. Let cool slightly. Puree soup in batches in a blender or food processor. Season with salt and pepper. Serve with sour cream, if desired. MAKES 4 SERVINGS.
PER SERVING 314 cal, 14 g fat, 31 mg chol, 1044 mg sodium, 44 g carbo, 7 g fiber, 12 g sugars, 4 g pro.