Purple Sweet Potato Soup With Salted Mushrooms
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
57
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Button Mushrooms (chopped)1 cup
Balsamic Vinegar1
Sea Salt1 tsp
Ground Cinnamon1 tsp
Ground Cumin1 tsp
Chili Powder2 cups
Filtered Water1 tbsp
Pure Maple SyrupDirections:
1
Preheat the oven to 400ºF
2
Line two baking sheets with foil
3
In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine
4
Spread the mixture evenly on one of the lined baking sheets
5
Arrange the sweet potatoes on the second baking sheet
6
Place the mushrooms on the bottom rack and the sweet potatoes on the rack above
7
Bake the mushrooms for 30 minutes, until firm and dry, not crisp
8
Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center
9
In a medium skillet, warm the remaining 2 tablespoons oil over medium heat
10
Add the onion, 1 teaspoon salt, the cinnamon, cumin, chili powder, and pepper to taste and sauté for 5 minutes, or until the onion is fragrant and translucent
11
Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 1/4 cup thyme, the lemon juice, maple syrup, and salt and pepper to taste
12
Blend until the soup is thick and creamy
13
Be sure to have the blender lid on securely before blending
14
(Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender
15
) If you find that it’s too thick (not all potatoes will have the same starch content), thin the soup with water
16
Adjust seasonings to taste
17
Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil
18
Serve hot/warm
19
Store in an airtight glass container in the refrigerator for up to 1 week
20
Preheat the oven to 400ºF
21
Line two baking sheets with foil
22
In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine
23
Spread the mixture evenly on one of the lined baking sheets
24
Arrange the sweet potatoes on the second baking sheet
25
Place the mushrooms on the bottom rack and the sweet potatoes on the rack above
26
Bake the mushrooms for 30 minutes, until firm and dry, not crisp
27
Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center
28
In a medium skillet, warm the remaining 2 tablespoons oil over medium heat
29
Add the onion, 1 teaspoon salt, the cinnamon, cumin, chili powder, and pepper to taste and sauté for 5 minutes, or until the onion is fragrant and translucent
30
Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 1/4 cup thyme, the lemon juice, maple syrup, and salt and pepper to taste
31
Blend until the soup is thick and creamy
32
Be sure to have the blender lid on securely before blending
33
(Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender
34
) If you find that it’s too thick (not all potatoes will have the same starch content), thin the soup with water
35
Adjust seasonings to taste
36
Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil
37
Serve hot/warm
38
Store in an airtight glass container in the refrigerator for up to 1 week