Basic Sweet Potato Soup (Makes about 4 big portions)
3 large sweet potatoes 3 very large carrots 1 large onion 75 grams butter 250 ml heavy cream 3 cubes bouillon (chicken or vegetable) 4 heaping tablespoons Maizena White pepper Salt Sugar Cayenne pepper Nutmeg
Peel potatoes and carrots and cut into small chunks. Put one of the carrots and the sweet potatoes in a medium saucepan and fill with just enough water to submerge. Bring to a boil on high heat and allow to cook until soft, about 25 minutes. Add 1 tiny sugar spoon white pepper, bouillon, a few shakes of nutmeg, and 10 shakes (about 1/8 teaspoon) cayenne pepper.
In the meantime, dice onion and put in a frying pan with 50 gr of the butter. Sautee on high heat until soft and golden, then reduce to medium heat and add remaining carrots. Sprinkle with about one and a half teaspoons sugar and salt and pepper to taste. Sautee on medim heat for 15 minutes or so, so that the carrots become softened but not mushy and semi-caramelized.
Remove potato-carrot mixture from heat and add cream. Use a pureeing wand to puree until smooth. Add half of the carrot-onion mixture and puree again. Stir in the remaining carrot-onion mix along with 25 gr butter. Put Maizena in a small bowl and dissolve with a bit of water to form a milky mix. Pour into soup and stir. Add about 350 ml more of water to soup, or as desired (soup will thicken later).
Return soup to medium-high heat and bring to a simmer, stirring frequently. Soup should thicken significantly and any grainy, floury texture from the Maizena should dissappear.
Season with any of the following: Curry powder Mango chutney Sauteed apples and onions with bacon Truffle Oil Candied sausage (bake sausage slices at 250 C, drizzled with sweet chili sauce or another sugary syrup)