Chef Art Smith and me at Table 52 for his book signing

Chef Art Smith and me at Table 52 for his book signing

It’s Oscar Season!  Let’s celebrate by pairing Oscar Nominated films for Best Picture with Kitchen Chat Nominated Best Recipes that deliciously capture a pivotal scene in the movie.

Roasted Sweet Potato and Ginger Soup. A delicious recipe from Chef Art Smith's Healthy Comfort

Roasted Sweet Potato and Ginger Soup. A delicious recipe from Chef Art Smith’s Healthy Comfort Served on Barbara Lazaroff’s beautiful Flame of Life dinnerware

For The Martian, I chose Chef Art Smith’s recipe for Roasted Sweet Potato and Ginger Soup.  As you may recall, Matt Damon’s character, Astronaut Mark Watney is presumed dead after a fierce storm on Mars.  His fellow crew make the heart wrenching decision to head to safety and leave their colleague behind. Astronaut Mark Watney has to discover a way to stay alive on a deserted planet and create a food source.  Luckily, this astronaut is also a botanist, and he creatively grows a garden of potatoes.

For all Matt Damon fans, you will enjoy this Vanity Fair article by Katey Rich that features the delightful video compilation of all the movie characters that Matt has portrayed.

Thank you, Chef Art Smith for sharing this delicious recipe featured in Healthy Comfort on 61.  Check out Chef Art Smith’s fabulous cookbook and please support his wonderful charitable organization, Common Threads which helps low-income children learn the skills for cooking and eating healthy. 

I hope you will enjoy my video of preparing Chef Art Smith’s Roasted Sweet Potato and Ginger recipe.

Here is the recipe featured in Chef Art Smith’s Healthy Comfort Cookbook published by HarperOne, an imprint of Harper Collins.

Roasted Sweet Potato and Ginger Soup

For the soup:

2 medium sweet potatoes

2 tablespoons extra-virgin olive oil

1 medium yellow onion, cut into small dice

2 tablespoons minced fresh ginger

1 jalapeño pepper, seeded and minced

2 teaspoons ground coriander

1/2 teaspoon ground nutmeg

4 cups low-sodium chicken stork or water

Salt

For the garnish:

2 green onions, root ends removed, finely chopped

METHOD Preheat the oven to 450 degrees

Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour.  Remove from the oven and let cool to room temperature.  Cut the sweet potatoes in half and scrape out the flesh.

Heat the oil over medium heat in a large Dutch oven or heavy soup pot.  Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.  Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.  Add the roasted sweet potato flesh and stock to the pot.  Simmer for 10 minutes. Remove from the heat and puree with a handheld immersion blender or food processor until smooth.  Season with salt.

ASSEMBLY Divide the soup among 6 serving bowls and sprinkle with the green onions.

Per serving:  111 calories, 6 gr fat, 1 g sat fat, 0 mg chop, 73 mg sodium, 12 g carb, 4 g sugar, 2 g fiber, 22 mg calcium

Here is a link to Chef Art’s great cookbook Healthy Comfort!

 

Here is my quick kitchen chat with Chef Art Smith about his cookbook Healthy Comfort.

Savor the day and follow the fun during Oscars Week #VFSC

 

PLEASE FOLLOW ME DURING OSCARS WEEK @mcsweeney  #VFSC  I will be tweeting with @VFSocialClub in Los Angeles.

Savor the day!

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