I love radicchio and Belgian endive for their color and crunch.

But I know quite a few folks who are turned off by their bitterness.

In a world of candy, sodas and high-fructose corn syrup lurking in most everything processed, the flavor of bitter does become a difficult pill to swallow for some palates.

But here’s a way to have your sweet and eat your endive, too.

The secret is high-heat roasting, which caramelizes this variety of chicory until it’s tender and mellows the bitterness until it’s barely there, leaving a natural sweetness behind.

The recipe is from the new “All About Roasting” (W.W. Norton & Company) by one of my favorite cookbook authors, Molly Stevens. Her “All About Braising” book (W.W. Norton & Company) is one I reach for all the time in fall and winter.

Her newest cookbook, of which I received a review copy, includes more than 150 recipes showcasing high-, low- and moderate-heat roasting techniques on everything from veggies, fruit, shellfish and meat.

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This soup is comfort in a bowl, yet elegant enough for company.

It’s velvety smooth, yet has surprising hits of added texture from feta cheese crumbles and chopped sun-dried tomatoes.

“Sweet Potato and Cumin Soup with Feta Yogurt” is from the new cookbook, “Soup, Glorious Soup” (Kyle Books” by food writer Annie Bell, of which I recently received a review copy.

It’s filled with more than 100 soup recipes — from rustic to refined.

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