Roasted Sweet Potato and Garlic Soup
2 tablespoons olive oil
2 smallish sweet potatoes, peeled and diced small
1/4 cup white wine (or vegetable broth)
1 sweet red bell pepper, chopped
2" piece ginger, peeled and grated
5 cups water
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
dash smoked paprika or liquid smoke
1/4 cup tomato sauce, optional
1/4 cup mashed pumpkin, optional
1/4 cup white or brown rice
2 heads roasted garlic, mashed
salt and pepper, to taste
1. Heat the oil in a large soup pot over medium-high heat. Add the sweet potatoes and cook, stirring every so often, until they start to brown a bit and stick to the pan.
2. Add the wine or broth to de-glaze the pan, then stir in the peppers and ginger. Cook, stirring, for a couple minutes until the sweet potatoes start to soften.
3. Add the water, spices, tomato sauce, and/or pumpkin, if using. Cover the pot and bring it to a boil. At this point, I mashed the sweet potato up a bit with my masher to break them up a bit more.
4. Add the rice and garlic. Stir, cover, and reduce the heat to medium-low. Cook for 20 minutes or until the rice is tender. Season to taste with salt and pepper.
Eat! Also optional, just before serving, splash a bit of coconut milk in. It was yummy, but like the tomato sauce and pumpkin, I just happened to have an open container I needed to use up. Source of recipe: I wrote this recipe.
SO HOW'D IT GO?
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