No, dear reader, your eyes do not deceive you. I made another orange soup. But while my carrot soup awakened the palate with a good hit of spice, this sweet potato soup melts in the mouth like butter. Buttah . . . . This soup is so rich and creamy that it verges on a puree, but the cinnamon, ginger, nutmeg, and cayenne keep things interesting. (Tip: if you hate sweet potato and/or pumpkin pie, this soup is not for you.) I encourage you to thin out the soup with additional liquid if you so desire, but keep in mind that this may dilute the flavors. Season accordingly.
Roasted Sweet Potato Soup
- 3 large sweet potatoes
- 1 tablespoon butter
- 1 tablespoon flour
- 4 cups chicken broth
- 2 tablespoons light brown sugar
- 1 inch piece ginger, peeled and minced
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 4 ounces heavy cream
- 8 ounces low-fat milk (I used 1%)
- Salt and pepper to taste
- Peel sweet potatoes and cut into a half-inch dice. Spread on a sheet pan in a single layer and roast at 400 degrees for 45 minutes.
- Melt butter in a heavy pot over medium-low heat. Add the flour and cook until roux is just turning brown.
- Add the broth and brown sugar and bring to a boil. Reduce to a simmer.
- Stir in the sweet potatoes and spices and simmer for an additional 5 minutes.
- Ladle soup into a blender and puree.
- Return the soup to the pot and add milk and cream. Season with salt and pepper to taste.