Just for fun, here is a recipe for a delicious sweet potato soup I recently made that is perfect for fall. I found the recipe in a round about way. I love reading pastry chef and cookbook author David Lebovitz's blog (davidlebovitz.com). He recently went to Ireland to the Ballymaloe Cookery School. His pics looked amazing so I went to the school's website and found the weekly letter from an instructor, Darina: http://www.cookingisfun.info/saturdayletter/. Here I found this sweet potato soup with southeast asian flavors. It was easy and yummy. When I make it again I would add more chili for a bit more kick!
Sweet Potato Soup with Ginger and Coconut
Adapted from Ballymaloe Cookery School blog, which adapted it from Neven Maguire's book "Neven's Real Food for Real Families" Ingredients
1 lb sweet potatoes, cut into cubes
2 tablespoons sunflower oil
1 onion, finely chopped
1 leek, finely chopped
1 teaspoon freshly grated ginger
1/2 red chili, seeded and finely chopped
1 lemongrass stalk, trimmed and halved
2 pints chicken or veggie stock
1 tablespoon tomato paste
9 fl ozs coconut milk (I used light and it was good)
2 tablespoons torn fresh basil
salt and pepper to taste
Directions: Preheat the oven to 400 degrees. Place the sweet potatoes on a cooking sheet and drizzle half the sunflower oil and toss. Roast for 20 -30 minutes, until tender.
Heat the remaining sunflower oil in the pan, add the chopped onion, leek, ginger, chili, and lemongrass and cook for 4 minutes, stirring occasions.
Add the cooked sweet potatoes, stock and tomato paste and bring to a boil. Reduce heat and simmer for 10 minutes or until the liquid has reduced and the veggies are all completely tender. Pour in the coconut milk and cook for another five minutes.
Season to taste at this point. Remove the lemon grass stalk pieces. Puree with a hand blender if you have or transfer to a blender and puree Careful, it is hot! Handblend is easier. To serve, ladle in bowls and garnish with torn basil.