SWEET POTATO-GARLIC SOUP WITH CHILE OIL
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers heat and a tingling sensation with every spoonful. Roasting the sweet potatoes at a high temperature does a few things in this recipe: First, it develops the sweet potato's flavors, and second, it softens the tubers, yielding a smooth texture. Serve this soup with thick slices of buttered, toasted bread to sop it up.
Provided by Nik Sharma
Categories dinner, lunch, weekday, soups and stews, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Remove some of the excess paper from the head of garlic, leaving the bulb intact. Rub the bulb with 2 teaspoons oil and place it in the center of a rimmed baking sheet.
- In a large bowl, toss the sweet potatoes, onion and cumin seeds with the remaining 2 tablespoons olive oil. Spread them in a single layer on the baking sheet and roast until the sweet potatoes are slightly caramelized and tender and the garlic has softened, about 25 minutes. Remove from the oven and let rest until the vegetables are cool enough to handle, about 8 minutes.
- While the vegetables roast, prepare the chile oil: In a small saucepan over medium, heat the neutral oil, taking care not to burn it. (Measure the oil's temperature with a thermometer; it should read about 325 degrees. You could also test the temperature with a Sichuan peppercorn: It should sizzle when tossed in.)
- Once the oil is hot, remove it from the heat, add the red-pepper flakes, garlic and Sichuan peppercorns. Cover with a lid and let steep for at least 20 minutes. (The oil can be prepared a day ahead of time and stored in an airtight container in the refrigerator for up to 1 week.)
- Transfer the cooked sweet potato mixture to a blender. Squeeze the softened garlic pulp out of the cloves and add the pulp to the blender. Add 1/4 cup stock to the baking sheet and scrape off any bits that have stuck to the pan. Add the stock and bits to the blender. Add the remaining stock, the black pepper and turmeric to the blender and purée on high speed until smooth and creamy. Taste and add salt as needed. Transfer the soup to a medium saucepan and rewarm over low as needed.
- Divide the soup among bowls. Give the chile oil a stir and drizzle the soup with a generous tablespoon or two. Serve immediately.
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WhyBe OhFree
[email protected]Can't wait to try this!
Pranshav Dave
[email protected]The recipe was easy to follow, but the soup turned out bland. I think I didn't use enough garlic or chile oil.
Mentesnot Yilma
[email protected]This soup had a nice flavor, but it was a bit too thin for my taste. I'll try adding more sweet potatoes or thickening it with some cornstarch next time.
China centre
[email protected]Not a fan of sweet potatoes, but this soup was surprisingly good. The garlic and chile oil really balanced out the sweetness of the potatoes.
Shawkot Aziz
[email protected]Yum!
Wasif Ashraf
[email protected]This was a great way to use up leftover sweet potatoes. The soup was easy to make and very flavorful. I added a bit of extra chile oil for a little more heat.
abdul mulaasi officially
[email protected]This soup is a must-try! The combination of sweet potatoes, garlic, and chile oil creates a unique and satisfying flavor. Highly recommend.
Fernando skillzexpert760
[email protected]Absolutely delicious! The soup was creamy and flavorful, with just the right amount of heat from the chile oil. I'll definitely be making this again.