Spicy puree soup with sweet potatoes and garlic

soups 615 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

3 tbsp. peeled sweet potato, diced 4 tbsp. l. olive oil 1 tbsp. chopped sweet onion 1 tbsp. chopped peeled potatoes 2 medium cloves of garlic, 1 chop and 1 thinly chopped Pinch of cayenne pepper Pinch of freshly grated nutmeg 1 tbsp. l. unsalted butter Thinly sliced fresh parsley, for serving

In a medium saucepan over moderate heat, heat 2 tbsp. l. olive oil. Add the onion and cook, stirring occasionally, until tender, 3-5 minutes. Add potatoes, garlic, cayenne pepper, nutmeg, 0.5 tsp. salt and some freshly ground black pepper and cook, stirring occasionally, until the potatoes are well coated with oil, 2-3 minutes. Pour in 3.5 tbsp. water and bring to a boil.
Add the sweet potatoes, bring to a boil again, and cook until the potatoes and sweet potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat and let cool for at least 5 minutes. Whisk the soup thoroughly with an immersion blender until smooth (or two to three servings in a regular blender, not more than half full).
Meanwhile, in a small skillet, combine the remaining 2 tbsp. l. olive oil and a thinly chopped clove of garlic and heat over medium heat. Rotate the pan until the garlic releases the flavor and turns golden, 4-5 minutes. Place the toasted buttered garlic on a paper towel lined plate. Do not pour out the garlic oil. Heat the soup if necessary and adjust the consistency with water. Season with salt and pepper to taste. Stir in the butter just before serving. Serve hot, sprinkle with toasted garlic and parsley and drizzle with garlic oil.

Spicy puree soup with sweet potatoes and garlic

3 tbsp. peeled sweet potato, diced 4 tbsp. l. olive oil 1 tbsp. chopped sweet onion 1 tbsp. chopped peeled potatoes 2 medium cloves of garlic, 1 chop and 1 thinly chopped Pinch of cayenne pepper Pinch of freshly grated nutmeg 1 tbsp. l. unsalted butter Thinly sliced fresh parsley, for serving

In a medium saucepan over moderate heat, heat 2 tbsp. l. olive oil. Add the onion and cook, stirring occasionally, until tender, 3-5 minutes. Add potatoes, garlic, cayenne pepper, nutmeg, 0.5 tsp. salt and some freshly ground black pepper and cook, stirring occasionally, until the potatoes are well coated with oil, 2-3 minutes. Pour in 3.5 tbsp. water and bring to a boil.
Add the sweet potatoes, bring to a boil again, and cook until the potatoes and sweet potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat and let cool for at least 5 minutes. Whisk the soup thoroughly with an immersion blender until smooth (or two to three servings in a regular blender, not more than half full).
Meanwhile, in a small skillet, combine the remaining 2 tbsp. l. olive oil and a thinly chopped clove of garlic and heat over medium heat. Rotate the pan until the garlic releases the flavor and turns golden, 4-5 minutes. Place the toasted buttered garlic on a paper towel lined plate. Do not pour out the garlic oil. Heat the soup if necessary and adjust the consistency with water. Season with salt and pepper to taste. Stir in the butter just before serving. Serve hot, sprinkle with toasted garlic and parsley and drizzle with garlic oil.