PURPLE SWEET POTATO SOUP

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Purple Sweet Potato Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

8 slices bacon
2 pounds purple yams, cut into 1-inch cubes
3 cloves garlic, minced
2 sprigs thyme, leaves removed
1 red onion, sliced
1 tablespoon fresh oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
5 to 6 cups vegetable broth
1 cup chopped roasted and salted pistachios
1/4 cup chopped fresh parsley, plus more leaves, for serving
2 tablespoons chopped fresh oregano
1/4 teaspoon turmeric
Sour cream, for serving

Steps:

  • For the soup: Heat a large Dutch oven over medium heat. Fry the bacon until crisp, 10 to 12 minutes. Remove to a plate and drain all but 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon.
  • Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a good pinch of salt and pepper. Cook, stirring, until the onions have started to soften and the yams are coated in the bacon grease, 2 to 3 minutes. Add 5 cups of the broth and bring to a simmer. Cook until the potatoes are soft, about 15 minutes.
  • For the pistachio crumble: While the soup cooks, crumble the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Set aside.
  • Using an immersion blender, puree the soup until smooth. Thin with the remaining stock as needed.
  • Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Top with the crumble and some parsley leaves.

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