Soup girl strikes again!

Yeah, more soup. I live in Minnesota and it finally decided to get cold. I need soup. So, this would be a sweet potato, roasted golden beet and chorizo combo. After finishing the soup, I did have to chat up braintoast for some notions on how I could make the flavors blend. He suggested fennel and caraway, which is another direction this soup could go. I let it be for a day and then tried it again. The flavors had blended overnight and I added 2t of ancho powder and 1t of chipotle powder to further bridge the sweet of the sweet potato and spiciness of the chorizo but it didn’t need it if you wanted to just enjoy the vegetable tastes. I think you could also wander into curry flavors with success.

I ended up serving some of it over bamboo rice. I’m not sure that this was the best choice as it had a kind of grassy flavor, but it wasn’t bad either. It did contrast to the sweet potato and chorizo flavors.

Use organic vegetables if you can, they taste better.

Sweet Potato Chorizo Soup
sweetpotatochorizoblog.jpg

2 bunches golden beets
3 sweet potatoes
water
5c vegetable or chicken broth
olive oil
5 chorizo sausages, cut into 1/2″ – 1″ slices
1 – 2 T cream
1 T fruit vinegar
1 – 3 t ancho powder (optional)
1 t chipotle powder (optional)
salt to taste

Preheat oven to 450°f.

Brush cookie sheet with olive oil and sprinkle with salt. Trim and halve beets. Place face down on cookie sheet and roast until tender, about 20 – 30 minutes. Set aside and cool. Once cool skin and chop into smaller chunks.

Skin sweet potatoes and cut into 1/2″ slices. Place into a soup pot and cover with water. Bring water to a boil and boil until sweet potatoes are tender. Add in the beet pieces and chicken broth. Blend mixture with stick blender or transfer to a blender or food processor and blend until smooth. Simmer in soup pot for 20 minutes or so.

While soup is simmering, heat up some olive oil in sauté pan. Slice chorizo into 1/2″ – 1″ pieces and sauté until cooked through. Add chorizo and scrape the oil and bits from the bottom of the pan into the soup pot. Add in cream, vinegar and salt until it tastes right. Add in other spices if desired.

Enjoy.

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