Creamy Cold Roasted Sweet Potato Soup,
Fresh Avocado Lime Salsa
Servings: 4 or more
  • 1 pound 6 ounces [624 g] orange-skin sweet potatoes, cut into large pieces [approximately 4 cups / 1 L]
  • 6 tablespoons [90 mL] olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 inches [5 cm] fresh ginger, grated
  • 1 small fresh red chili pepper, seeded the sliced into thin slices
  • 1/2 teaspoon [2.5 mL] ground cinnamon
  • 3 cups [750 mL] vegetable or chicken broth
  • 1/2 cup [125 mL] heavy cream
  • 2 tablespoons [30 mL] maple syrup
  • Juice of 2 limes
  • Salt and freshly ground black pepper, to taste
Fresh Avocado Lime Salsa
  • 1 avocado
  • 2 Italian tomatoes, peeled, seeded, and chopped
  • 1/4 cup [60 mL] lime juice
  • 2 green onions, chopped
  • 1 small fresh red chili pepper, seeded then chopped
  • 1 tablespoon [15 mL] freshly grossly chopped coriander
  • 3 tablespoons [45 mL] olive oil
  • Salt and pepper, to taste
  • Preheat oven to 400F [200C].
  • Evenly arrange sweet potato pieces onto a baking sheet; evenly sprinkle with 1/4 cup [60 mL] of the olive oil.
  • Roast into preheated oven for approximately 40 minutes, until pieces are tender, being careful not to let them brown to much.
  • Remove from oven and reserve.
  • Heat remaining 2 tablespoons [30 mL] olive oil into a large casserole before adding chopped onion, crushed garlic and grated ginger.
  • Cook over really low heat for 5 minutes.
  • Mix in reserved roasted sweet potato pieces, fresh red chili pepper slices, cinamon along with a little salt and pepper.
  • Pour in broth then bring to a boil.
  • Lower heat and leave soup to simmer slowly for 15 minutes.
  • Pour soup, a little at a time into a blender; puree then pour into a large bow.
  • Stir in cream, maple syrup and lime juice.
  • Refrigerate soup until really cold.
  • A little before serving, prepare fresh avocado lime salsa.
  • Pour really cold soup into cold individual soup bowls.
  • Evenly top the middle of each serving with fresh avocado lime salsa, and serve.
Fresh Avocado Lime Salsa
  • Peel, stone then cut avodado into tinycubes; transfer into a bowl.
  • Add chopped Italian tomatoes, fresh lime juice, chopped green onions, red chili pepper and coriander along with olive oil.
  • Mix well, salt, pepper and mix once more.