Roasted Sunchoke and Sweet Potato Soup

Roasted Sunchoke and Sweet Potato Soup

Ingredients:

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

olive oil

salt

pepper

dash dried thyme

pecans (garnish)

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.

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