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Roasted Sweet Potato Soup with Pistachio, Orange, and Mint Salsa
Ingredients
  • 4 pounds sweet potato, peeled and cut into ½-inch dice
  • 6 tablespoons vegetable, canola, or grapeseed oil, divided
  • Kosher salt
  • 4 medium carrots, peeled and diced
  • 1 medium onion, chopped
  • 5 cloves garlic, crushed
  • 2 sprigs sage (optional)
  • 2 quarts homemade or store-bought low-sodium  chicken stock or  vegetable stock
  • ¼ cup fresh juice and 1 tablespoon freshly grated zest from 1 medium orange, divided
  • ¾ cup shelled roasted pistachios, crushed in a mortar and pestle or food processor
  • 2 scallions, thinly sliced, white and light green parts only
  • 2 tablespoons very thinly sliced fresh mint leaves (from about 5 sprigs)
  • Pinch cayenne pepper
  • ½ cup extra-virgin olive oil
Steps
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