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This week’s recipe comes to us from Jane Spice.

Last night was our annual crab fest gathering with a few of my special friends. We plan our crab dinner within the first week of crab season in San Francisco. I love crab, and crab to me is a big deal.

But last night, it was this sweet potato soup that stole the show. We forgot about the crab, and instead couldn’t stop singing the virtues of this simple sweet potato soup.

Sweet potato is the key ingredient in this soup recipe, and is enriched with the addition of cashews and tomato sauce. The soup is soft, silky, lightly sweet, and heart warming. A touch of garam masala spice – which is an Indian spice blend works perfectly here. It gives the soup the depth of flavor and warmth. We topped each bowl with creme fraiche and cilantro for an added flavor kick.

This is a knockout soup, and I can’t wait to make it again.

6

Bake the sweet potatoes in foil for about 45 minutes in oven at 400 (make sure to pierce the skin of the potato to help them breathe while cooking) Let the potatoes cool (half an hour) Peel skin off potato In a large blender (we recommend a vita mix!): combine all ingredients including the sweet potato. Blend for a few minutes until all ingredients are mixed well together. Move soup to a stove top pot and heat for about 10 minutes or until desired temperature Serve with dollop of yogurt or creme fraiche and cilantro! Freezes very nicely

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