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Fire Roasted Sweet Potato Soup with Roasted Pepper Rouille

Total Time: 28 mins.
Prep Time: 15 mins.
Cook Time: 13 mins.
Serves: 6

Ingredients

Soup:
15mL (1 tbsp) olive oil
1 onion, diced
2 cloves garlic, minced
5mL (1 tsp) curry powder (optional)
400g (1 bag) Europe's Best® Roasted Gourmet Fire Roasted Sweet Potato Slices, frozen
1L (4 cups) chicken or vegetable stock
50mL (¼ cup) cilantro, chopped, plus additional for garnish if desired
Cream or milk if desired
Salt and Pepper to taste

Roasted Pepper Rouille:
300g (1 bag) Europe’s Best Roasted Gourmet Grilled Red And Yellow Pepper Parrilla, cooked according to package directions, skins removed
½ clove garlic, minced
50mL (¼ cup) Spectrum Olive Oil Extra Virgin
Salt and pepper to taste

Star Product

Roasted Gourmet Sweet Potato Slices

Directions

Soup:
1.  Heat olive oil over high heat in large saucepan.
2.  Add onion, garlic, curry powder, salt and pepper.
3.  Cook until onions are soft, about 3 minutes.
4.  Add frozen Sweet Potatoes and stir.
5.  Add stock and cilantro and bring to a boil.
6.  Reduce heat to simmer and cook covered until potatoes are soft, about 10 minutes.
7.  Let cool slightly.
8.  Remove 6 slices of potato for garnish and puree remaining soup in blender in batches if necessary.
9.  Thin with milk or cream if desired.

Rouille:
10.  Place peppers, garlic, salt and pepper in blender container.
11.  Add 2 tbsp (30mL) olive oil and blend.
12.  Add additional olive oil while blender is running to achieve a spreading consistency.

Tips

Tips:

•   To serve, place soup in bowls. Swirl rouille into soup, creating a marbling effect. Garnish with reserved sweet potato and cilantro if desired.