This simple, warming soup is made with sweet roasted sweet potatoes and a splash of orange juice, and topped with a sauce made from crushed pistachios, olive oil, mint, scallions, and orange zest.
Roasting the sweet potatoes first at a low temperature enhances their sweetness, then a few minutes at a higher temperature browns them gently.After Thanksgiving, the big question is what to do with the . As someone who works on recipes each day, I have a different challenge: what to do with the leftover raw ingredients that I didn't end up using in any dishes at all.
This year it was a big bag of sweet potatoes still sitting on my counter after everything else was done. Personally, after a lot of holiday cooking, I'm in the mood for easy, soothing foods—big projects can wait a week or two while I catch my breath. Easy and soothing, for me, often means soup.to roast the sweet potatoes: sweet potatoes convert their starch to sugar best at gentle heat. Crank it too high and you'll halt their sweetening prematurely.
While the potatoes cooked, I sweated onion, garlic, and carrot in a soup pot, then added the potatoes. I topped it off with some
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