After you taste this rich and delicious
sweet potato soup, you'll be waiting for cold days just to make it
again! The excellent aroma, special flavors, and velvety texture of the
soup will leave you with a taste for more and will be the first thing
that'll come to mind when you talk about the winter.
Ingredients:
2 sweet potatoes, peeled and cut into medium-sized cubes
1 turnip, peeled and cut into medium-sized cubes
1/4 tsp. salt
1/4 tsp. whole black peppercorns
2 tbsp. olive oil
3 pieces of ginger, peeled and about 2 cm wide
1 clove of garlic, thinly sliced
1 tbsp. rosemary, dried
1 tsp. basil, dried
2 tsp. hazelnut, peeled and roughly ground
1 large green apple, cored and cubed
3 tbsp. lemon juice, divided (1 tsp, and 2 tsp.)
3 tsp. almond milk
5 cups water
1 tsp. cilantro, chopped for garnish
Directions:
1. Heat your oven to 350 degrees F (180 degrees C) and line a baking pan
with parchment paper.
2. Layer the ginger pieces, and potato and turnip cubes, evenly on the
pan, sprinkle with 1/4 teaspoon of salt, 2 tablespoons of olive oil, 1/4
teaspoon whole black pepper, garlic, rosemary, and basil and mix well.
3. Place the pan in the hot oven and roast the vegetables for about 30
minutes, or until the potato is soft and can be mashed with your
fingers.
4. Once you've removed the vegetables from the oven and cooled them down
a little, [lace them in a food processor with the hazelnuts, apple,
almond milk, and lemon juice and operate in short pulses while adding
water gradually, about half a cup.
5. Once you've finished adding the liquid, transfer the contents to a
pot and heat the soup.
6. Adjust seasoning if necessary, pour into bowls and sprinkle with
cilantro for garnish.