Friday, January 7, 2011

Two Soups, One Bowl

Roasted Tomatillo, Chipotle Sweet Potato

Creamy blended tomatillo soup with jalapenos and garlic, served aside smooth and velvety sweet potato soup spiced with chipotles, lime and cinnamon spiced pecans.

Roasted Tomatillo
serves 2
2 tbl extra virgin olive oil
6 tomatillos, peeled and quartered
1 jalapeno, seeded and quartered
4 garlic cloves, smashed
1/2 yellow onion, large dice
1 tsp cumin
1/4 tsp chipotle or chili powder
1/2 tsp sea salt
1/4 tsp pepper
1 cup vegetable broth

Preheat the oven to 400. Toss all of the ingredients together except the broth and roast for 30-35 minutes until the vegetables are soft and slightly charred.
Transfer to a blender or food processor and blend until completely smooth.
Transfer to a small sauce pot, add the vegetable broth and bring to a simmer. Taste and adjust seasoning.

Chipotle Sweet Potato
serves 2
3 tbl extra virgin olive oil
1 very large sweet potato, small dice
1 small carrot, small dice
1/2 tsp salt
1/4 tsp pepper
1 celery stalk, small dice
1/2 yellow onion, small dice
1 chipotle pepper in adobo sauce, minced
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
juice of 1/2 lime
3 cups vegetable broth, divided

In a large sauce pot, heat the oil and add the sweet potato and carrot. Saute over medium heat for 10 minutes. Add the salt, pepper, celery, onion and chipotle and continue to cook for 10 minutes more. Pour in one cup of vegetable broth to deglaze the pan and scrape up the bottom bits. Add the cinnamon, nutmeg, cloves and lime juice.
Once the sweet potato and carrots are soft and completely cooked through, transfer to a food processor and blend until completely smooth.
Add back into the pot and stir in the remaining 2 cups of broth. Taste and adjust seasonings if necessary.

Garnish and Cinnamon Spice Pecans

3 tbl vegan sour cream
2 tbl (+/-) plain almond milk
1/2 cup raw pecan halves
2 tbl earth balance vegan butter, melted
1 tsp cinnamon
1/4 tsp chipotle or chili powder
1/4 tsp red Hawaiian salt, or sea salt

Combine the sour cream and almond milk together, just enough milk to thin out the consistency of the sour cream.
Preheat the oven to 350.
Toss the pecans with the butter, spices and salt and bake for 10-12 minutes until toasted.

Pour the soups in one bowl, one at a time, side by side or pour the tomatillo soup in the middle of the sweet potato soup. Garnish with sour cream and spiced pecans.

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