Out of Chaos an organizing newsletter
Amanda’s Tomato & Sweet Potato Soup
I heard from a number of you that enjoyed my favorite kale recipe, so I thought I’d pass on another favorite in February. I’ve made this many times over the years (and substantially simplified from the original recipe, which I believe I copied out of a magazine while I was temping).
This soup is perfect for days when people will be eating at different times. I love that it’s great hot, cold or even room temperature. It’s equally delicious served with grilled cheese or arugula salad. If you make it, please post a picture on my Instagram. Bon appetite!
Tomato, Sweet Potato & Carrot Soup
Ingredients:
1 sweet potato, cubed (and peeled if it looks “rough”)
2 28-oz. cans crushed tomatoes
Olive oil
1 onion
2 garlic cloves, chopped
3 large carrots, peeled and cut into ½-inch pieces
Chervil, a few pinches if dry or a small handful chopped if fresh. (If unavailable, almost any green herb will do)
4 cups chicken or vegetable broth
Sour cream, crème fraiche or plain Greek yogurt for garnish, if desired
Salt & Pepper
Toss sweet potato with a tiny bit of oil and roast at 375 for about 30 minutes, until tender
In large Dutch oven or soup pot, heat a tablespoon of oil over medium heat and sauté onion.
When onion is soft, add chopped garlic and then tomatoes and carrots, combine well and simmer for about 15 minutes until carrots are tender.
Add chervil (but hold some back for garnish), and salt and pepper to taste.
Add roasted potato and puree (I use an immersion blender, but you can use a food processor or blender if you work in batches), adding broth gradually. (If I make a big batch I freeze some without the broth to save freezer space and add once thawed.)
Garnish with sour cream and a pinch of chervil & invite some friends to share!