Wednesday, September 30, 2009

Sweet Sweet Sweet Potatoes

I love the courtship that comes with seasonal change. It reminds me of seeing someone for the first time and thinking, "I'd like to know more, see more, experience more." I find autumn to be the most expert when it comes to flirting. It knows exactly when to laugh, wink, and pause so that the only thing you think while in its presence is when you'll make your next date, where it will be, and what you will do.
Lately I've been consumed by sweet potato soup and the myriad ways it can be presented and served. I think it's the perfect embellishment to autumn: a vintage cashmere scarf loosely knotted and dripping with charm.

I found this recipe, of all places, on the aluminum foil sealant of a big tub of Dannon yogurt, and am going to make for the weekend.

2 tbsp. canola oil
1 large sweet onion, sliced
2 tsp. ground cumin
3 sweet potatoes, peeled and cubed
1 1/2 qt. chicken broth (and of course I'm using vegetable)
1 3/4 cup Dannon All Natural Plain Yogurt
2 tbsp. chopped parsley or cilantro
1/4 cup toasted pumpkin seeds

1. In a large soup pot heat oil. Add onions and cumin and saute 3-4 minutes. Add potatoes and broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.
2. Puree soup with 1 1/2 cup yogurt and parsley or cilantro.

Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.

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1 comment:

Arkanzin said...

Okay, you had me at the picture.

I am SO going to make this just as soon as the temperature gets below 50 at night. That is, in my opinion, the first sign of fall.