Recipe by: Chef Evan Castro
Follow along for a healthy and delicious Sweet Potato Soup!
This savory dish is perfect for chilly days at home and pairs beautifully with our 2019 Rosé of Grenache.
The bright acidity of the Rosé will cut through the richness of the sweet potato, making this an excellent pairing for any night!
- 2 teaspoons olive oil
- 1 onion, small dice
- 2 sweet potatoes, small diced
- 1 tablespoon ginger
- 1 jalapeno chopped and seeded
- 2 cloves garlic, sliced
- 2 tomatoes, diced (can tomatoes will work just fine)
- 1quart vegetable stock
- 2 tbsp smooth peanut butter
- Cilantro for garnish
- ½ loaf of crusty bread (sourdough works great)
- 1 bag began mozzarella cheese (Violife brand is the best vegan cheese)
In a large sauté pan with deep walls (medium stockpot will work too) heat up the olive oil until shimmering then add in the onions, celery, and sweet potatoes.
Sauté these for about 10 minutes or until the celery and onion are soft and translucent. Then add in the ginger, garlic, and jalapeno. Cook these for 2-3 minutes then add in tomatoes and vegetable stock. Bring this all to a boil then let simmer for 20min.
While the soup is simmering get your loaf of bread and cut it horizontally down the middle so you have two halves of the bread, sprinkle generously with cheese, and place into a 400-degree preheated oven for 5-10 minutes, you just want the cheese to get nice and melted. The broiler will work just as good but just do it for 5 minutes keeping a close eye on it because it will burn quickly.
Once the soup has simmered for 20 minutes add in the peanut butter and stir until mixed in. At this point grab your blender or if you have one use a hand emulsion blender.
Blend until smooth and serve immediately with sliced cheese bread and garnish the soup with some olive oil and cilantro.