Sweet Potato and Caramelized Onion Soup
Nutmeg, allspice, ginger, and naturally sugary Vidalia onion and sweet potato mingle to evoke pumpkin pie. The soup (which is served at La Soupe in Cincinnati) is dairy-free, but if you like, swirl in some sour cream or crème fraîche.
Ingredients
Directions
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Preheat oven to 350°. Brush potato halves with oil and sprinkle with salt. Arrange potatoes, cut sides down, on a baking sheet lined with parchment paper. Bake until very soft, about 45 minutes. Remove from oven and let cool. Scoop out flesh and set aside; discard skins.
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In a large saucepan, melt butter over medium-low heat. Add onion; cook, covered, until tender, about 15 minutes, stirring occasionally. Uncover pan and cook, stirring occasionally, until golden, 3 to 5 minutes. Add ginger and garlic; cook for 1 minute. Add allspice, mace and nutmeg; cook for 1 minute. Add cooked sweet potato and stock.
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Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until thickened, 45 to 60 minutes, stirring occasionally. Let cool slightly. Puree soup in batches in a blender or food processor. Season with salt and pepper. Serve with sour cream, if desired.