Purple Sweet Potato Soup
I can understand if you’re a bit suspicious of this soup. It's as purple as Barney, and there’s an entire block of tofu hidden in the soup. Despite all this, let me reassure you that it's worth a try.
Purple sweet potatoes, or Okinawan sweet potatoes are the star of this soup and are not really negotiable. Sure, you could substitute regular sweet potatoes and it would still taste delicious, but it just wouldn’t be purple sweet potato soup. Okinawan sweet potatoes also taste slightly different than their orange counterparts; they’re sweeter and slightly less starchy. They’re also super nutritious and more antioxidant rich than blueberries. You usually find them at some Asian supermarkets and health food stores.
A little trick to keep the potatoes from getting discolored after you’ve peeled them is to keep the peeled potatoes soaked in cold water while you prep and then drain them when you need them for the recipe. Another thing to note is that this soup is a little on the thin side. If you prefer a thicker soup, you can decrease the water to 3 cups. You can always add more water to thin out the soup after you puree it.
This recipe is perfect for any weather. I personally like to enjoy it chilled for a refreshing appetizer to counter the summer heat. However, my mom prefers it hot, and it makes a great warming soup for cold days as well. I kept the flavors simple but if you’re feeling adventurous, feel free to play around by adding some spice to the soup or topping it with some fancy garnishes. Best of all, it’s easy to throw together and if you have an immersion blender, you’ll only dirty one pot.
Even if you don’t fancy making this soup, next time you see some purple sweet potatoes at the market, I urge you to treat yourself and buy a few. They’re super delicious just baked or steamed. If you’re feeling lavish, you can try topping the potato with a little coconut cream and smoked almonds. (Toppings that would be delicious with this soup as well, hint hint.) Happy munching!
Purple Sweet Potato Soup
Serves 8-10 as an appetizer
Ingredients:
1 ½ lbs. purple sweet potatoes, peeled and cut into large chunks
2 tbsp. grapeseed oil or light olive oil
2 small onions, sliced
1 tbsp. minced ginger
2 tsps. sea salt
4 cups water
1 (12.3 oz) package silken tofu
Shelled salted pistachios for garnish, optional
Preparation:
1. Heat oil in a large stock pot over medium heat. Add onions and sweat 3-4 minutes until translucent. Add ginger and sauté another minute.
2. Add potatoes, salt and water and bring to a boil. Cover, turn heat to low, and simmer for about 20 minutes, or until potatoes are fall-apart tender.
3. Add the silken tofu. Allow the soup to cool to about room temperature. Either puree until smooth in the pot with an immersion blender or blend in batches using a traditional blender.
4. Serve chilled or warm, topped with pistachios if desired.
