Roasted Sweet Potato Soup

Instructions

1

Preheat oven to 300°F (150°F). Toss sweet potato with 4 tablespoons vegetable oil and salt. Spread sweet potato on 2 rimmed baking sheets and bake for 1 hour, rotating pans front to back and top to bottom halfway through cooking. Increase oven temperature to 375°F (190°C) and cook until sweet potatoes are tender and lightly browned around the edges, about 25 minutes.
2

In a large pot, heat remaining 2 tablespoons vegetable oil over medium-high heat until shimmering. Add carrot, onion, garlic, sage (if using), and a generous pinch of salt and cook, stirring, until vegetables are just tender.
3

Add sweet potatoes and stock and bring to a simmer. Cook for 10 minutes until vegetables are very tender. Discard sage, if using. Add orange juice. Using an immersion blender or countertop blender, blend soup until smooth. Season with salt.
4

If desired, pass soup through a fine-mesh strainer using a rubber spatula to plunge and scrape it through (it may not seem like it at first, but almost all of the soup will pass through).
5

In a mixing bowl, stir together pistachios, orange zest, scallions, mint, and cayenne pepper. Fold in olive oil and season with salt.
6

Serve soup, spooning pistachio salsa on top.