Roasted Cardamon Orange Sweet Potato & Camembert Soup

I had this idea in my head for sweet potato soup, but I didn’t want to do the norm, I wanted to really test the flavours one can work with when you have sweet potato.

Growing up, sweet potato was baked in the oven and served with garlic parsley butter, or mashed sweet potatoes that have been beautifully caramelized in brown sugar and butter.  Then I started with sweet potato chips, which I absolutely die for, and sweet potato & pearled barley curry, now, I wanted to take it one step further and make soup with these beautiful sweet potatoes I had in my possession.

Seeing what I had laying around, I wanted to make a sweet potato and goats cheese soup, but being somewhat indecisive, and of course a true chef where I know something just doesn’t feel right, it struck me…camembert.  We had camembert soup on our honeymoon, I was very intrigued by this and now was my opportunity to use the lovely camembert I got at Fairview.

I needed something fresh in there, something that would compliment the sweet potato and enhance the flavours, so I brought out one of my all time favourit spices to work with…cardamon. And together with all these goodness, I made my Roasted Cardamon Orange Sweet Potato & Camembert Soup.  So here is the recipe…enjoy it!

Roasted Cardamon Orange Sweet Potato & Camembert Soup
serves 3 – 4

+- 1.5kg Orange Sweet potatoes
6-7 Cardamon pods crushed
1 clove crushed
Salt
Pepper
Olive Oil
2 carrots, diced
2 leeks, diced
garlic
about 1L of vegetable stock (depending on how thick you want your soup)
½  wheel of good quality of camembert, cut into chunks and remove outer mould
2 tots ginger liqueur

Pre heat your oven at 180°C

Cut your sweet potatoes in half and place on roasting tray
Drizzle with olive oil, salt, pepper and crushed cardamom & crushed clove
Roast sweet potato for an hour and a half
Once the sweet potatoes are roasted, put aside.
In a pot, sauté your carrots and leeks, add the garlic and deglaze with 1 tot of ginger liqueur and let simmer for a minute or two.
Peel the sweet potatoes and add to the pot, add your vegetable stock, blitz with a hand blender and let cook out on a low heat for about 5 – 8 minutes.
Add your camembert to the soup and let melt.
Once melted, your soup is ready!