Purple Sweet Potato Soup With Salted Mushrooms

Name: Purple Sweet Potato Soup With Salted Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chopped button mushrooms; 1/4 cup balsamic vinegar; 4 tablespoons olive oil; Sea salt; 1 pound purple sweet potatoes (about 4 medium); 1/2 sweet onion, chopped; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; Freshly ground black pepper; 2 cups light coconut milk; 2 cups filtered water; 1/4 cup fresh thyme leaves, reserve 1 tablespoon total for garnishing all servings; Juice of 1 lemon; 1 tablespoon pure maple syrup; Olive oil, to garnish; Seek out purple sweet potatoes at your local natural foods store or Asian market, or use regular sweet potatoes.

Servings: persons

4 cups chopped button mushrooms
1/4 cup balsamic vinegar
4 tablespoons olive oil
Sea salt
1 pound purple sweet potatoes (about 4 medium)
1/2 sweet onion, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Freshly ground black pepper
2 cups light coconut milk
2 cups filtered water
1/4 cup fresh thyme leaves, reserve 1 tablespoon total for garnishing all servings
Juice of 1 lemon
1 tablespoon pure maple syrup
Olive oil, to garnish
Seek out purple sweet potatoes at your local natural foods store or Asian market, or use regular sweet potatoes.

1
Preheat the oven to 400u00b0F. Line two baking sheets with foil. In a large bowl, combine the mushrooms, vinegar, 2 tablespoons of the oil, and 1 tablespoon salt and stir to combine. Spread the mixture evenly on one of the lined baking sheets. Arrange the sweet potatoes on the second baking sheet. Place the mushrooms on the bottom rack and the sweet potatoes on the rack above. Bake the mushrooms for 30 minutes, until firm and dry, not crisp. Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center.
2
In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the onion, 1 teaspoon salt, the cinnamon, cumin, chili powder, and pepper to taste and saute for 5 minutes, or until the onion is fragrant and translucent.
3
Transfer the onion and baked sweet potatoes to a high-speed blender and add the coconut milk, water, the 1/4 cup thyme, the lemon juice, maple syrup, and salt and pepper to taste. Blend until the soup is thick and creamy. Be sure to have the blender lid on securely before blending. (Alternatively, add the remaining ingredients to a soup pot and blend with an immersion blender.) If you find that it's too thick (not all potatoes will have the same starch content), thin the soup with water. Adjust seasonings to taste.
4
Serve the soup in bowls, topped with 2 to 3 tablespoons of the mushrooms, a sprinkling of thyme, and a drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups chopped button mushrooms, 1/4 cup balsamic vinegar, 4 tablespoons olive oil, Sea salt, and more.

Yes, Purple Sweet Potato Soup With Salted Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!