The purple of these Stokes Sweet Potatoes only becomes deeper and more intense when they’re cooked. And the color varies slightly depending on the type of preparation. When we made the Chile-Lemon Purple Sweet Potato Fries, for example, after roasting with the chile powder, they were a reddish purple — equally as beautiful, if you ask me.
Let’s be honest, other than blueberries, most of us aren’t used to eating purple foods, and I gotta tell ya, eating a big bowl of purple might seem a bit odd — but it’s A LOT delectable! There are essentially four ingredients in this quick, easy recipe and together they create a heavenly flavorful, rich and creamy soup. And the touch of chile oil puts it over the top in the deliciousness department.
- Olive oil for the pan
- 1 cup roughly chopped onion
- 1 teaspoon minced garlic
- 1½-pounds purple sweet potatoes, peeled and roughly cut into bite-sized pieces
- 4 cups vegetable stock
- 1 tablespoon chile paste (I like Sambal Oelek)
- 1 tablespoon extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
- Coat the bottom of a large soup pot with olive oil and place it over medium heat.
- Add the onions and garlic and cook, stirring from time to time, until they're soft, about 5 minutes.
- Add the potatoes and cook for a couple of minutes.
- Pour in the stock and bring to a boil. Then reduce the heat to low, cover and simmer until the potatoes are very tender, about 15 minutes.
- Turn the heat off and use an immersion or standing blender to purée the soup until it's as smooth as possible. (It should be relatively thick and creamy when it's done.)
- Season to taste with sea salt and rashly ground black pepper. (Here's How to Season to Taste)
- In a small bowl, combine the chile paste with the extra virgin olive oil and drizzle a bit over each serving.