This is the best soup I have ever made (maybe even that I’ve ever tasted). I saw the recipe on the hungry birdie and I knew straight away, that I was going to have to try it! I love love love sweet potatoes especially when they’re grilled. I also just got a blender stick thing, so I’m trying to make more soups to make up for the soup-less time, when I didn’t have this magic thing.
The result was so so good, I can’t even describe it, I’m afraid you’ll just have to try it yourself. I did some things slightly differently, so I’ll post my version of the recipe here. But you should definitely all go follow this blog. It’s the first recipe I made from it, but it was so good, that it’ll end in a lifetime subscription for me.
My soup wasn’t vegan anymore in the end, because I made it a tad less thick with regular milk and I used some actual mayo in the dip, but you could easily keep it vegan, by just using more stock to make the soup less thick and by using the recipe on the hungry birdie to make the dip. Oh and one more thing, I’ve decided to post the recipes in German underneath the recipe in English now, because there might be some people who don’t like reading English as much as I do
Grilled Sweet Potato Soup with a Lemon and Garlic Dip
1. Peel and cut into cubes (1cm^2 roughly) 3 Sweet Potatoes (aim for the biggest ones you can find).
2. Put them in a bowl and mix with salt, cayenne pepper, herbs de provence, some curry powder and olive oil. I find it hard to put measurements on this one, because it’s up to your taste. If you don’t like it spicy obviously go light on the cayenne pepper. Generally I’d say don’t be shy about the spices though!
3. Spread the marinated sweet potatoes on an oven tray covered in silver foil and put under the (hot) grill for about 25 minutes. They’re done, when they’re really soft inside, but slightly burny on the outside (that’s how I like them anyway).
4. Whilst they’re in the oven,
you tidy the incredible mess you made, you get on with the dip. Mix 1 tablespoon of Mayo, 2-3 tablespoons of natural yoghurt (or if you’re feeling fancy greek yoghurt), garlic powder (or fresh garlic, I just get fed up with garlic some days), lemon juice, salt, pepper, a tiny tiny tiny bit of mustard (if you’re not using french mayo that is) and sugar.
5. Put the dip in the fridge, whilst you finish the soup
6. Chop 1 leek (obviously) and let it caramelize in some olive oil whilst you chop 2 carrots, which you add once the leek is nicely caramelized. (Sugar helps, but I don’t want to get you on the unhealthy track)
7. Add in some garlic (fresh or powdered, either will do the job)
8. And now quickly, before the garlic gets bitter, add some vegetable stock and let it simmer until the liquid’s mostly gone. Now (optional) if you’ve got other stuff to do
like tidying the mess you made in the process you can keep going with the adding stock until you want to finish the soup. The longer it cooks, the better it will taste (although there’s probably some sort of asymptotes line concerning how good it can get, just by adding the same ingredient again and again)
9. Add the soft inside, crispy outside sweet potatoes to the pan.
10. Add 200ml of coconut milk
11. Purée the soup
12. Adjust the consistency with either milk or more vegetable stock
13. Serve with some nice baguette and the dip which is waiting for you in the fridge
And now I just have to wait for it to turn lunchtime so I can eat the rest of the soup NOM NOM NOM. Thank you hungrybirdie, I think this will be one of my favourite recipes of all times!