Ingredients
- 3 lbs sweet potatoes, peeled and diced
- 5-6 cups stock, less for thicker consistency (I used a blend of homemade chicken stock and duck stock for this batch)
- 1 onion, peeled and diced
- 1 green apple, diced
- 3-4 stalks of celery, diced
- 1 clove garlic, sliced
- 1 fennel bulb, sliced
- 1 tablespoon mascarpone
- 1/4 cup cream
- a sprig of fresh rosemary
- a few fresh sage leaves, diced
- a few sprigs of fresh thyme
- a few leaves of fresh parsley
- a sprinkle of turmeric
- a sprinkle of nutmeg
- salt
- pepper
- olive or coconut oil for cooking
- arugula for serving on the side
Directions
- Preheat oven to 425.
- Finely chop 1/2 teaspoon of the rosemary and mix it with the mascarpone in a small dish. Set aside for serving.
- In a large baking dish or sheet, toss sweet potatoes in olive or coconut oil to coat and season with salt, pepper, and a little of the rosemary and sage. In a smaller baking dish, toss the fennel in oil and season with salt and pepper. Roast sweet potatoes and fennel until soft and golden brown, about 35 minutes, tossing occasionally.
- Saute onions and celery with oil in a skillet. Season with salt and pepper. After about 10 minutes add the apples. Cook for a few minutes, turn off the heat, add the garlic and toss.
- Bring the stock to a boil in a large pot. Add the sweet potatoes to the stock, then the onion/celery/apple mixture, and a few pieces of the roasted fennel. Add sage, thyme, rosemary, parsley, turmeric, nutmeg, salt and pepper to taste. Reduce heat and simmer for about 10 minutes.
- Blend soup with immersion blender until smooth. Add more stock if thinner consistency desired.
- Serve topped with a dollop of rosemary mascarpone and a side of arugula topped with remaining roasted fennel and another dollop of mascarpone.