Karoline Boehm Goodnick for The Boston Globe
This versatile soup could grace your Thanksgiving table or any weeknight dinner before or after. Sweet potatoes are simmered in vegetable stock with fresh ginger, turmeric, cayenne, cinnamon, and apple-cider vinegar. It can be prepared completely in advance and reheated before serving. When pureeing the soup, blend it for longer than you think necessary to achieve the best texture. Garnish the pretty orange bowls with fresh mint, yogurt, and chopped cashews.
|2||tablespoons olive oil|
|1||piece (1-inch) fresh ginger, finely chopped|
|1||clove garlic, crushed|
|2||teaspoons ground turmeric|
|¼||teaspoon cayenne pepper|
|¼||teaspoon ground cinnamon|
|1||tablespoon apple cider vinegar|
|4||large sweet potatoes (about 3 pounds), peeled and roughly chopped|
|7||cups vegetable stock|
|Salt and black pepper, to taste|
|½||cup heavy cream|
|⅓||cup chopped fresh mint|
|6||tablespoons plain yogurt|
|6||tablespoons chopped roasted cashews|
1. In a soup pot over medium-high heat, heat the olive oil. Add the onion, ginger, and garlic. Cook, stirring often, for 5 minutes. Add the turmeric, cayenne pepper, and cinnamon. Cook 1 minute more.
2. Add the cider vinegar, sweet potatoes, stock, salt, and pepper. Bring to a boil, lower the heat, and simmer for 45 to 60 minutes, or until the sweet potatoes are very tender when pierced with a skewer.
3. In a blender, working in batches, puree the soup until smooth. Return blended soup to the pot and return just to a simmer. Stir in the cream and heat until the soup is bubbling at the edges. Taste for seasoning, and add more salt and pepper, if you like.
4. Ladle the soup into bowls. Top each with mint, yogurt, and cashews. Karoline Boehm Goodnick
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