Wednesday, November 25, 2015

Sweet Potato and Apple Soup with Crispy Shallots


 I'm not even sure where to start with this one - all I can say is it's probably one of the best soups I've made. It's so creamy and there's no cream added. The secret weapon are pureed white beans which thicken the soup perfectly. The wonderful fresh flavors of sweet potato and apple make this a great starter for your thanksgiving meal or a light lunch the day after. Serve with a loaf of crusty bread and you're all set. YUM.

1. Puree white beans in a food processor and set aside. 


2. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 1 minute. 

3. Add sweet potatoes and apples and cook for 3 minutes longer, stirring often.

4. Add nutmeg, ginger, curry paste and vegetable stock; bring to a boil, reduce to a simmer and cook for 10 minutes. 


5. Add coconut milk, cilantro and pureed beans to the pot then transfer the soup to a blender and process until smooth (or use an immersion blender on the stove). Place soup back in the saucepan, season with salt and pepper and keep warm. 



6. Fill a skillet with peanut or canola oil (about 1/2 inch deep) and turn heat to high. Once oil is hot, fry shallots until brown and crunchy; drain on paper towels and season with salt. 


7. Ladle soup into bowls and garnish with crispy shallots and chopped cilantro. 


Sweet Potato and Apple Soup with Crispy Shallots
Serves 6

All you need:
2 cans white beans, drained and rinsed 
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
3 sweet potatoes, peeled and cubed 
2 small Honeycrisp apples, peeled and diced 
Pinch nutmeg
1 small piece ginger, peeled and grated
2 tablespoons red curry paste
3 cups vegetable stock
1 can coconut milk 
1/2 bunch cilantro, chopped (plus more for garnish)

Crispy shallots
4 shallots, sliced thin
Peanut oil (or canola oil), for frying

All you do:
1. Puree white beans in a food processor and set aside. 
2. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 1 minute. 
3. Add sweet potatoes and apples and cook for 3 minutes longer, stirring often.
4. Add nutmeg, ginger, curry paste and vegetable stock; bring to a boil, reduce to a simmer and cook for 10 minutes. 
5. Add coconut milk, cilantro and pureed beans to the pot then transfer the soup to a blender and process until smooth (or use an immersion blender on the stove). Place soup back in the saucepan, season with salt and pepper and keep warm. 
6. Fill a skillet with peanut or canola oil (about 1/2 inch deep) and turn heat to high. Once oil is hot, fry shallots until brown and crunchy; drain on paper towels and season with salt. 
7. Ladle soup into bowls and garnish with crispy shallots and chopped cilantro. 
 

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