Sweet potatoes are incredibly versatile. Turn them into fries, a delicious take on a traditional au gratin, or simply bake and stuff with anything your heart desires. As the weather has turned colder though, my eyes are set on chili. What better way to celebrate the sweet potato than with this hearty vegan comfort dish with a hint of curry powder and a touch of agave nectar.
Steve Fowler, one of our FDC drivers, and his wife Molly brought this delicious soup to our annual meeting and it was a big hit! Here’s what they said about it: “We store a fair amount of vegetables every winter. This is a recipe I came up with that goes great on a winter day and is easily adapted to what we have on hand – It turns out a little different every time, but is always worth the effort. The following is just a guideline – use what you have. It takes a couple of hours, but is easy, and you can walk away once everything is in the pot.
2-3 onions (if you have leeks or shallots sitting in the back of the fridge, even better)
2 celery stalks,
maybe a green pepper
Give them a rough chop and throw them in the pot with a good shot of olive oil – low heat and let them sweat while you prepare the rest. Then peel and cube:
1 or 2 winter squash
2-3 Lbs. potatoes
2-3 Lbs. Sweet Potatoes
2 or 3 Celeriac Heads
1 Turnip or Rutabaga
3 or 4 Apples
A handful of herbs (dry or fresh – I like to use sage, rosemary, thyme)
A couple bay leaves
Add to the pot and just cover with water. Bring to boil and turn back to a simmer until tender (about an hour).
Use a stick blender to puree (can be done in a food processor or mash for a course texture).
Salt and pepper to taste.
Add 1-2 cups cream or half & half.
Replacing some of the water with chicken stock or adding a couple handfuls of parmesan will make it a little richer, or if you save your cheese rinds – throw a couple in and remove right before pureeing.