There are some flavors that beg to be paired, and sweet potatoes and ginger are in that category. This smooth, puréed soup is rich and comforting, ideal for fall evenings.

　　

Ingredients

6 servings

　　

For the soup:

2 medium sweet potatoes

　　2 tablespoons extra-virgin olive oil

　　1 medium yellow onion, cut into small dice

　　2 tablespoons minced fresh ginger

　　1 jalapeño pepper, seeded and minced

　　2 teaspoons ground coriander

　　1/2 teaspoon ground nutmeg

　　4 cups low-sodium chicken stock or water

　　Salt

　　

For the garnish:

2 green onions, root ends removed, finely chopped

　　

Step 1

Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.

　　

Step 2

Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.

　　

Step 3

Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.

　　

Step 4

Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.

　　

Step 5

Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.

　　

Step 6

Divide the soup among 6 serving bowls and sprinkle with the green onions.

　　From Art Smith's Healthy Comfort © 2013 by Art Smith. Reprinted with permission by Harper One, an imprint of HarperCollins PublishersBuy the full book from HarperCollins or from Amazon.