Tender Greens. If you are ever in San Diego I highly recommend you try Tender Greens! There salads are unreal. My favorite is the Craft Salad, which is loaded with pickled vegetables, olives, feta, house-made salami, and baby greens. Their sweet potato soup was a perfect accompaniment to these bold, tangy flavors. I can't think of many things this soup wouldn't be a great with!
Roasted Cinnamon Sweet Potato Soup
2 medium jewel yams, cut into 1-inch chunks
1 small sweet onion (or 1/2 a large one), cut into 1-inch chunks
1 tablespoon cinnamon
1 teaspoon kosher salt
2 tablespoons olive oil
4 cups vegetable or chicken stock/broth
1 cup coconut milk
2 teaspoons honey
salt & pepper
1. Preheat oven to 400 degrees. On a large sheet tray, toss the cubed yams and onion with the cinnamon, 1 teaspoon salt, and olive oil. Spread into an even layer and roast for 35-40 minutes, until yams are soft and fork tender.
2. Combine the roasted vegetable in the blender with the stock/broth, coconut milk and honey. Blend until smooth. Season to taste with salt and pepper. Adjust thickness to your liking with more stock if desired. Once blended you can heat in a saucepan if needed. Serve and enjoy!