Spiced Sweet Potato Soup

The Market Garden and Kitchen teams do a lot of planning for our farm-to-table meals, and to highlight local foods, our chefs often get most creative the first few weeks after the restaurant opens.

That’s because mid-May is a bridge season in our region: some local produce is available, but our Market Garden is just beginning to harvest a diversity of crops. This often calls for sourcing farmers’ overwintered and storage crops—those that stay in the ground all winter and can be harvested in early spring (kale, broccoli), or are harvested in the fall and stored through the winter (potatoes, winter squash). 

That’s why this soup has been on the opening menu in recent years—a sweet potato is a delicious storage crop, and farmers often have them to sell in early May. “There are lots of varieties,” shares Chef Matthew Merrifield. “One of my favorites is bayou bell, which is especially sweet and grown locally by Lewis Creek Farm.”

The spring weather at opening is also important to consider when menu planning. “In mid-May, it could be 40°F, or it could be a warm, sunny day,” explains Matthew. “We have to make dishes that can feel comforting in all types of weather.”

Look for this dish on our early spring dinner menu—which changes daily—or make it for yourself this season.

Ingredients

• 6 cloves garlic, roasted
• ¼  cup extra virgin olive oil, plus extra for roasting garlic
• 2 lbs Spanish onions
• Salt to taste, season throughout the cooking process
• ½ tsp ground pepper
• 1 tbsp red pepper flakes
• 1 ¼ tsp coriander
• 5 lbs sweet potatoes, peeled and cubed
• 5 ancho chile peppers, seeded and soaked (or one small can of chilies in sauce, 7 oz)
• 8 cups vegetable stock or water
• 2 tbsp tamari
• ¼ cup maple syrup
• 1 quart apple cider
• 1 can coconut milk (13.5 oz)
• 2 limes
• ¼  cup sherry vinegar

Method

1. Roast garlic ahead of time. Drizzle the heads with olive oil, wrap in foil, and bake in a 375°F oven for 45 minutes, or until soft. Discard the skin.
2. In a large soup pot, heat the olive oil over medium heat. Add sliced onions, some salt, and sauté until soft and lightly caramelized, about 10–12 minutes.
3. Add pepper, coriander, and red pepper flakes to the pot. Stir and toast for 1–2 minutes to release their aroma.
4. Add roasted garlic and cubed sweet potatoes. Stir to coat in spices and oil.
5. Add the soaked ancho chiles (or canned chiles), tamari, and maple syrup. Mix well.
6. Pour in the apple cider and vegetable stock or water. Stir and bring to a boil.
7. Lower heat to a simmer and cook uncovered for 30–40 minutes, until sweet potatoes are fork-tender.
8. Remove the soup from heat. Carefully blend in batches until smooth  using a blender or use an immersion blender in the pot.
9. Return the blended soup to the pot (if using a standard blender), and stir in the coconut milk, lime juice, and sherry vinegar.
10. Taste and adjust seasoning with kosher salt as needed.
11. Serve garnished as desired (some options: a swirl of coconut milk, fresh herbs, toasted pumpkin seeds, or chili oil).