sweet potato soup

It has been very fall like here in Iowa for the past few days - except today. So don't ask my why I decided to whip up my all-time favorite soup for dinner, but you know what? I am so glad I did! I created this soup last winter and was instantly addicted. I think Nic and I ate it at least once a week for a few months!

This soup is so versatile - last year I used roasted acorn squash from my grandparents farm for the base, but today a ginormous sweet potato was the star of the show. And I actually wrote down what I used - to the "T!" Maddie - are you proud of me, or what?

Sweet Potato Soup with Pepper Jack Croutons & Grilled Shrimp



I used::
1 T olive oil
1 large sweet potato - peeled and chopped
2 carrots - peeled and chopped
1 small apple - cored and chopped
2 very small jalapenos - chopped (seeds included!)
1/2 yellow pepper - chopped
2.5 cups water (chicken stock or veggie stock could be used)
5 cloves roasted garlic
1/2 t salt
1/2 t white pepper
1 t curry powder

In a medium stockpot, heat olive oil over medium heat and sauté jalapenos, sweet potato and carrots for about 10 minutes. Add water (or stock), yellow pepper, apple & garlic. Simmer 30 minutes or until veggies are fork tender.

With an immersion blender, puree until smooth. Add salt, pepper and curry powder. Taste and adjust seasoning to your liking. Heat over low heat while you grill your shrimp.



I lightly coated my shrimp with olive oil, garlic powder & red pepper flakes. I cooked them on a very hot grill pan for about 90 seconds on each side.

The pepper jack croutons were just 2 slices of bread - one side coated with olive oil and garlic powder and the other with pepper jack cheese.  I cooked these in the oven at 300 until the cheese was brown and bubbly.



The soup was fabulous topped with the shrimp and the croutons. I must have done something right when grilling the shrimp - it was the best I've had!



The soup is just as great plain with a side of cheese toast, you know, to scrape up every last drop? :)



If you really want to take this soup to the next level, you could stir in some heavy cream right before serving. I've done it and it is really divine. But try it without first, you might just like it as is!

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Nic did some cooking while I was out running last weekend and snapped a few photos of his creation. When he told me he took a few photos, I flat-out told him that his dish was not photogenic. Well, while uploading these soup photos I saw his and gasped! I told him he must share his creation on here ASAP.