Roasted Sunchoke and Sweet Potato Soup
1 pint sunchokes
1/2 red onion--chopped
1 bulb roasted garlic
1 1/2 cups vegetable stock
1/2 cup white wine
1 tablespoon Earth Balance (or butter/margarine)
1 sweet potato--cubed
1 tablespoon orange juice
dash dried thyme
Method:*Preheat oven to 400 degrees F. Prepare roasted garlic (click here for directions). Wash and cube sweet potatoes. Add sweet potatoes to baking pan. Drizzle with 1-2 tablespoons of olive oil. Sprinkle with salt, pepper, and a dash of thyme. Roast until soft (~20 minutes), turning 1-2 times. Set aside.
*Wash sunchokes. Cut into ~1 1/2 - 2 inch chunks. Add to baking pan. Drizzle with 1 -2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast until soft (~25 minutes), turning 1-2 times. Set aside.
*Dice onion. Saute onion in 1 tablespoons olive oil and Earth Balance over medium heat. Set aside. Chop pecans, set aside.
*Heat vegetable stock, white wine, and orange juice over medium low heat in medium saucepan. When sunchokes are soft and cooled for 5 minutes, add to blender along with pulp from roasted garlic, sautéed onions, and stock/wine/oj mixture. Blend until smooth. Adjust seasoning. Add additional vegetable broth if you like a thinner soup. Serve with cubed sweet potatoes, a dash of cayenne, and a few chopped pecans.