Roasted Sweet Potato Bisque with Avocado and Lime Salsa
1 1lb. (4 c.) sweet potatoes, peeled and cut into large chunks
6 T olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 - inch piece of fresh ginger root, grated
1 small red chile, seeded and thinly sliced
1/2 tsp ground cinnamon
3 c. good vegetable or chicken stock
1/2 c heavy cream
2 T maple syrup
juice of two limes
salt and freshly ground pepper
FOR THE SALSA
1 avocado, peeled, pitted, and cut into small cubes
2 plum tomatoes
1/4 scallions, chopped
1 small red chile, seeded and chopped
1 T chopped cilantro
3 T olive oil
Preheat oven to 400.
Place potatoes in a baking pan and pour in 1/4 olive oil -roast this for 40 minutes
Heat the remaining oil in a large pot, adding onion, garlic, and grated ginger...cook gently for 5 minutes.
Add the roasted sweet potatoes, red chile, cinnamon, and some seasoning, then pour in the stock and bring to boil. Reduce the heat and simmer for 15 minutes. Pour the soup into a blender and blitz to a smooth puree', then pour it into a large bowl. Stir in the cream, maple syrup, and lime juice, and chill thoroughly.
For the salsa, put the avocado cubes in a bowl, add the remaining ingredients, and mix well.
Pour the soup into a chilled bowl and place a spoonful of avocado and lime salsa in the center of the bowl.