Tuesday, February 22, 2011

Roasted Sweet Potato and Chorizo Soup

recipe by Sabrina W. for eat.drink.and be merry.
yields 6 to 8 servings
2 lbs sweet potatoes, peeled and cubed
3 shallots, quartered
2 cartons (32 oz each) chicken broth
3 garlic cloves, peeled
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
olive oil
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cumin
2 tablespoons brown sugar
pinch red pepper flakes
1 cup sliced chorizo
salt & pepper

Preheat oven to 400 degrees.

Drizzle a baking sheet with olive oil. Arrange sweet potatoes, garlic, and shallots on sheet. Toss with the olive oil and season with salt and pepper. Roast in the oven until potatoes are fork tender, about 30 to 35 minutes.

In a large pot, heat 1 tablespoon of olive oil and add chorizo. Saute for 5 minutes or until juices render from sausage. Add roasted vegetables and stir. Add dry spices and brown sugar and stir. Pull fresh herbs away from their stems and add to pot. Stir and pour in chicken broth, bring to a small boil and let simmer on low heat for 10 to 15 minutes. With a hand blender, puree soup until smooth. For a smoother soup, you might want to pass the soup through a strainer. Enjoy! :)