Do you ever try to hide ingredients to disguise food for your kids? That’s a tough call. I don’t endorse hiding ingredients, and my kids have grown to expect a variety of vegetables at meal time. They also know that soup makes an appearance at our table often, and this time of year, I break out the sweet potatoes. I’ve been experimenting with sweet potato soup variations, prompted by sharing a bowl over lunch with a friend, dusting off a recipe from the archives, and putting to use a bounty of produce that I picked up at the October farmers’ market with my sister. This soup, paired with crusty bread, measures up like a meal of tangy and sweet reward.
Try this sweet potato soup recipe.
Tangy Sweet Potato Soup
4 medium sweet potatoes, rinsed and dried
2 tablespoons canola oil
1 onion, chopped
1 piece fresh ginger root, approximately 1 inch, grated
½ cup orange juice
½ cup sweetened condensed milk
4 cups vegetable broth
2 cups water
1 teaspoon allspice
2 teaspoons salt
½ cup sweetened shredded coconut
Preheat oven to 375 ° F. Pierce sweet potatoes and place on foil-covered baking sheet. Bake one hour. Remove and cool. Sauté onion and canola oil in stock pot. Add ginger and allspice. Stir over medium heat three-four minutes. Add orange juice, water, broth, condensed milk and salt. Stir. Remove skins and cube potatoes. Add potatoes and simmer 10 minutes. Stir in coconut and serve.
Yield: eight servings