Sumac-roasted sweet potato soup

Sumac is a red berry that grows abundantly in the low mountains of the Mediterranean and North Africa. It is usually used as pulverized flakes and is bright red in colour. The flavour is bright and tart, adding lovely nuances to the dish. It was also used as a natural dye for fabrics and carpets. You can use sumac as a condiment for practically everything, such as soups, salads, and spreads like hummus. It is kept in a small bowl on the table, like pepper, allowing guests to pep up their food. It can also be cooked with soups, stews and grilled meats.

This is a lovely, simple soup. The main ingredients, sweet potatoes and sumac, go together beautifully. The sweetness of the sweet potatoes is balanced by the pop of colour and tartness from the sumac. Simple and elegant, this is a lovely winter soup.

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Ingredients:

1 lb sweet potatoes, peeled and cubed

15 shallots, peeled

3-4 tablespoons olive oil

1 tablespoon sumac + more for garnish

6 cups chicken stock, vegetable stock or water

Salt, to taste

Water, as needed

Yoghurt to garnish

Lime wedges

Heat the oven to 375 ° F.

Toss the sweet potatoes, onions, sumac and olive oil well, coating the sweet potatoes well.

Line a baking sheet and lay the sweet potatoes in a single layer. Do not add the onions. Bake for 30-40 minutes till the sweet potatoes are soft but not yet coloured. Add the onions and any remaining oil and bake for another 5-8 minutes till the onions are soft. Remove and cool.

Heat the stock/water in a pot. Add the roasted vegetables, scraping up all the oil and sumac. Add the salt and simmer for 10 minutes. Using a hand blender, blitz to a smooth purèe, adding more water if needed to the consistency of light cream.

Serve hot, garnished with a swirl of yoghurt and sprinkling of sumac, a swirl of yoghurt and a lime wedge.