VEGAN Low Fat Sweet Potato Soup
1 lb sweet potato, peeled and cut into cubes
1 1/2 lbs coarsely chopped onions
5 cans (14 1/2 oz) vegetable broth
1/2 tsp ground cumin
generous 1/2 tsp ground cinnamon
A few shakes of white pepper (black will do just as well)
salt to taste
Tabasco sauce (optional)
Options include canned hominy, raisins, or shredded apples which are added
at the end of the cooking time.
The soup is made in a microwave. The times are based on the full setting of a
700 watt oven. Adjust accordingly if necessary. Use a bowl large enough to
contain all ingredients. I use a large bread bowl which can be used in the
microwave.
1 Cook potato for 15 minutes.
2 Add onions and cook for additional 15 minutes or until onions are soft.
3 Puree vegetables with a cup or so of broth in the a food processor.
4 Return puree and rest of the broth and all of the spices and seasonings to
the bowl and cook for 45 minutes, then salt to taste and adjust spices.
cooking times may vary so you should basically cook it until it is thick and
creamy.
5 If you use any of the optional ingredients, add them during the last 20-25
minutes.
This soup freezes very well. It actually tastes better the second day. I find
that it sometimes gets very thick so I add a bit of water before I reheat it.
It would make an excellent sauce over some exotic pasta. Dress it up for
company with a sprig of cilantro and some shredded carrot.
This recipe is not fussy. Sizes of potatoes and onions can vary. It doesn't
seem to have any effect on how the soup turns out. You just can mess this
recipe up.
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