My friends were heading out of town and decided to “gift” me with their Costco amount of sweet potatoes. They dropped off five of the ugliest sweet potatoes you could ever imagine. There was no serving these as single roasted potatoes. They were that alien looking.
And that’s how I stumbled on the most versatile recipe. I created my own sweet potato soup concentrate and depending what’s in the fridge created an array of different flavors. One time I added leftover cumin dusted broccoli and another time, I mixed in raita for a garlic pop. The bisque’s easy to prepare and store in the fridge. When hungry, I just scooped some into a pot and added water.
1. Cut up the sweet potatoes into even pieces and boil. Thinner the pieces. the faster it cooks.
2. Sautee onion, garlic, cumin seeds (a generous amount), ginger and a chili pepper.
3. Drain the potatoes. Combine veggies and potatoes in blender. Puree. Hello concentrate!
4. When you want some soup, just pour some of the concentrate into a pan and add water. It takes a very short time to heat up. Creamy soup, with no cream.