Busy day! I haven’t put together a poster board since I was in high school…there was a lot of cutting and printing and gluing and trimming involved…and if I wasn’t such a perfectionist it probably would have taken me half the time, although in the end I was pretty happy with the product.
John and I will be presenting this Friday about our volunteer work at the UNC student-run free clinic (SHAC) with Latino patients. Many other medical students will be presenting their volunteer projects as well and at the end of the day we will officially become Eugene S. Mayer Honor Society for Community Service inductees. So exciting!
This roasted sweet potato soup was the perfect dinner for a busy night. So creamy and delicious, and the best use for my three old and wrinkly sweet potatoes that were sitting in the back of the fridge for over two weeks. If there is something about my cooking that I feel proud and happy about, it is the fact that I try my hardest to never let a vegetable go bad, a fruit untouched and a leftover go to waste (maybe all those years of food rationing in Cuba have something to do with it, or maybe i have been affected by the hungry African kids infomercials, who knows).
Roasted Sweet Potato Soup
Original Recipe
Makes 4 servings
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INGREDIENTS
- 3 medium size Sweet potatoes, peeled and cubed
- 1 medium onion, coarsely chopped
- 3 cloves of garlic
- 1 tablespoon olive oil
- 3 cups warm chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- salt and pepper
- chopped cilantro and thinly sliced radishes for garnish (optional)
DIRECTIONS
- Preheat the oven at 400 degrees F. In a large roasting pan covered in with aluminum foil (for ease of cleaning and scrubbing afterwards) add the sweet potatoes, onion and garlic. Drizzle with olive oil and plenty of salt and pepper and mix well. Bake for 30 minutes or until the potatoes have softened.
- Remove from the oven and cool for a few minutes. Transfer to a blender along with a cup of warm chicken broth and blend until smooth.
- Transfer the contents of the blender to a large pan over medium heat and add the rest of the chicken broth, the spices and the vinegar. Stir.
- Allow the soup to simmer for 10 minutes uncovered. Season well with salt and pepper to taste and serve warm garnished with chopped cilantro and thinly sliced radishes.
