Saturday, October 10, 2009

Asian Sweet Potato Soup

I love to shop at Whole Foods. Unfortunately Whole Foods isn't in my neighborhood. I go there a few times a year, mainly when I am looking for a special ingredient that my local store doesn't carry. Today Whole Foods was having an in store soup contest. The Asian Sweet Potato was our favorite. Since we had our first snowfall of the season today, this soup was perfect.

Asian Sweet Potato Soup
Adapted from Whole Foods

2 tablespoons olive oil
2 large sweet potatoes, peeled and chopped
1 medium onion, chopped
2 cloves of garlic, smashed
1/2 inch of ginger, minced
2 tablespoons soy sauce
1/2 teaspoon sesame oil
4 cups vegetable stock
Salt and Pepper to taste
Toasted bread croutons*

Saute onions in olive oil until transluscent, add sweet potato, garlic and ginger. Toss with onions and oil briefly, then add stock. Simmer until sweet potatoes are soft, about 30 minutes. Add soy sauce, sesame oil, salt and pepper. Garnish with toasted bread croutons.

*Whole Foods used a pumpkin pecan bread for the croutons.

1 comment:

  1. Fantastic recipe. Thank you for posting this. I needed to get rid of some leftover chopped kale; so I threw it in towards the end of the simmer. Other than that I did not stray from your great recipe. Thanks again!


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