Anne-Marie's Baked Sweet Potato Soup
Author: Model Behaviors
Prep time:
Cook time:
Total time:
Serves: Serves 10
- 6 sweet potatoes (Garnet preferred)
- 1 ¼ teaspoons ground cardamom
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- ¼ teaspoon cayenne
- 1 tablespoon Ghee Butter (4th & Heart Madagascar Vanilla Bean preferred)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 leeks, white and pale green parts only
- 3 carrots, diced
- 2 quarts chicken broth
- 1 quart bone stock
- Coarse sea salt and freshly ground pepper
- Mini-marshmallows, for garnish (optional)
- Preheat oven to 425 degrees F.
- Pierce sweet potatoes several times with a fork.
- Place on baking sheet lined with foil. Bake for 1 hour.
- Combine cardamom, cinnamon, turmeric, and cayenne in a small bowl. Using a large saucepan, heat ghee and oil over medium heat.
- Add onion and leeks and cook until translucent, approximately 5 minutes.
- Sprinkle with spice mixture.
- Add carrots and stir to combine. Cook for a few minutes.
- Add chicken broth and bone stock to the mixture. Scrape bottom of pan to loosen the brown spicy bits.
- Cut sweet potatoes in half and scoop flesh into pan with the other ingredients.
- Bring to a boil, stirring to combine.
- Reduce heat and simmer on low for about 30 minutes.
- Remove from heat. Blend with a hand-blender until the soup is smooth.
- Serve warm with a few mini-marshmallows on top. For added flair, use a grill lighter to toast the marshmallows.
Recipe by Model Behaviors at http://fall2014.modelbehaviors.com/sweet-potato-soup-recipe/
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