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Possibly “The Best Soup I Have Ever Made” or Sweet Potato Soup with Cardamom

November 9, 2013

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When my family came to visit back in August for Kyle’s wedding, I took everyone on a field trip to Union Market. My mom – being someone who knows about fancy spices like saffron and cardamom – bought me some at one of Union Market’s cute spice stands.

I was scared to use them for months (precious spices? What is that? Can I break it? Will I wreck them?) ad kept them in my gadget drawer for 2 months, content to sniff them occasionally, or about three times a day. But let’s be real. The packages of goodness were meant to be used in a recipe.

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And finally, I found the perfect recipe for the cardamom. During my weekly trek to the grocery mecca that is Costco, I bought a huge bag of sweet potatoes. I love potato soup but I was convinced that sweet potato soup would be even better than my usual jaunts down Soup Lane. If sweet potatoes are healthier and tastier than regular potatoes, then it stands to reason that the soup will be equally better. Right?

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I was pretty ecstatic with the result. The soup has a cinnamony, spicy flavor that is so unique and perfect for cozy late fall/early winter dinners. It also only took about an hour of simmering, which makes this a perfect meal for cozy lazy weekend nights.

Mark even declared that this soup was the best I had ever made. Bonus: now you have an excuse to go and buy cardamom. I still don’t know what to do with the saffron but I’ll keep you posted! Any suggestions?

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Sweet Potato Soup with Cardamom

4 large sweet potatoes

2 cups milk

6 cups chicken broth

1 cup white wine

2 tbl. olive oil

4 stalks chopped celery

1 chopped onion

3 garlic cloves or 2 tbl. granulated garlic

1/2 tsp. cardamom

2 tsp. cinnamon

1 tsp. ginger

Saute the chopped onions, garlic cloves, and celery in the olive oil until the onions are transparent. Add  chicken broth, wine wine, and milk. bring the mixture to a low simmer. Meanwhile, chop the potatoes into 1-inch chunks (leave the skin on). Just when the mixture begins to simmer, add the potatoes, cardamom, cinnamon, and ginger. Cover and bring to a boil, then lower the heat and allow the soup to simmer for an hour before serving.

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    1. Oh my goodness that looks DEEELIIISSH! Totally trying them. You’re right about the yellow rice . . . probably some other soups too. Maybe even beans.

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