Sweet Potato Fennel Soup

One of my favorite kitchen activities is creating new soup recipes in the fall. Consequently, this Sweet Potato Fennel Soup with Caramelized Figs is first up for the season.  As a matter of fact, as soon as squash and pumpkins hit the market, I run around and snatch way too many. Sort of like the Hamburglar (remember him?) Call me the Pumpkin-Squash Burglar.  I never thought I would ever mention McDs on this blog. But whatever.

So back to the soup. First, you roast sweet potatoes. Peel them nd cut them into pieces. Depending upon what I am making, I either roast them plain or toss them with olive oil, kosher salt, and pepper.  For this recipe, do the latter. Once you can run a fork through them, they are done. Trim and slice up the fennel and sauté in olive oil until soft. Throw in the roasted sweet potatoes.  Add vegetable broth to the pot and bring to a boil. Then let it simmer for 25 minutes.

Caramelize the Figs

In the meantime, prepare the caramelized figs for the Sweet Potato Fennel Soup. These take this recipe from rustic to fancy.  Just a note about selecting the figs. You want them soft enough to be ripe with flavor. However, they should not be so soft that they disintegrate when cooking them. So somewhat firm. Heat up butter and brown sugar in a small skillet. Place a sheet of parchment paper safely next to the stove, away from any open flame. When the sugar has melted and the mixture is bubbling, add the figs. Gently sauté them until they are sticky. Transfer the figs to the parchment paper and set aside.

When the  Sweet Potato Fennel Soup is ready, puree it with an immersion blender. Alternatively, transfer the soup to a food processor and puree. Transfer to bowls, top with the caramelized figs and serve.  In addition to a lovely supplement to your fall soup repertoire,  this recipe is a winner for your Thanksgiving menu.

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Sweet Potato Fennel Soup with Caramelized Figs

Course Appetizer, Soup

Cuisine American

Keyword fall recipes, Fall Soups, fennel soup, Potato Fennel Soup, Sweet Potato Soup, Thanksgiving Recipes

Prep Time 20 minutes

Cook Time 35 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 2 lb. sweet potatoes
• 3 tablespoons olive oil divided
• 1 lb fennel
• 1 tablespoon unsalted butter
• 3 cups vegetable broth
• Kosher salt and freshly ground black pepper to taste
• 4 ripe figs
• 1 tablespoon butter
• 1 tablespoon brown sugar

Instructions

1. Preheat the oven to 375F.
2. Line a baking sheet with parchment paper.
3. Peel the sweet potatoes and cut into small pieces
4. Toss with 2 tablespoons olive oil and spread out on the prepared baking sheet.
5. Season with salt & pepper.
6. Bake for 25 minutes or until soft.
7. Trim and slice the fennel into pieces.
8. Heat the remaining tablespoon of olive oil and butter in a large pot or Dutch oven
9. Sauté the fennel until it softens and starts to brown.
10. Stir in the cooked sweet potatoes and sauté for 1-2 minutes.
11. Add the vegetable broth and bring to a boil.
12. Turn the heat down to low. Let simmer for 10 minutes.
13. Slice the figs into quarters.
14. Melt the butter in a small skillet. Add the sugar.
15. Gently sauté the figs in the mixture until caramelized.

16. Puree the soup with an immersion blender or food processor.

17. Cook for another 2 minutes.
18. Season with Kosher salt and freshly ground black pepper to taste.
19. Transfer to bowls or a soup tureen, garnish with the caramelized figs, and serve.

So, do you like this Sweet Potato Soup with Caramelized Figs? Then, also check out some of these other delicious recipes:

TOMATO FIG MINT SALAD

CARAMELIZED PISTACHIO PEAR CAKE

FIG HAZELNUT MARZIPAN STRUDEL