| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Peeled and chopped onion; (2 cups) |
| 2 |
|
Cloves garlic; crushed |
| 1 1/2 |
lb |
Sweet potatoes; (6 cups) |
|
|
Peeled and cut into 1/2-inch dice |
| 6 |
c |
Vegetable stock or water |
| 2 |
|
Sprigs fresh thyme; up to 3 |
| 3 |
lg |
Red bell peppers |
| 2 |
tb |
Fresh lemon juice |
|
|
Cayenne pepper; to taste |
|
|
Salt and freshly ground black pepper; to taste |
| 2 |
tb |
Sour cream for garnish |
| 1 |
sm |
Spri fresh thyme; for garnish |
INSTRUCTIONS
8 SERVINGS LACTO
Sweet potatoes and roasted peppers together make a beautiful soup-golden
and creamy with a robust but slightly sweet flavor. It makes a great
starter to the Thanksgiving meal but also can be enjoyed on its own.
Preheat broiler.
In large pot, heat oil over medium heat. Add onion and garlic; cover and
cook over medium-low heat, until onion is soft, about 5 minutes. Add sweet
potatoes and stir well; cover and cook 10 minutes. Add stock or water and
thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are
tender, about 15 minutes.
Meanwhile, roast peppers under broiler, turning with tongs until charred
all over, about 10 minutes. When peppers are cool enough to handle, remove
charred skins, stem, seeds and ribs.
Discard thyme sprigs from soup. Transfer soup and roasted bell peppers to
blender or food processor and process until smooth. Return mixture to pot
and gently reheat. Add lemon juice, cayenne, salt and pepper to taste.
To serve, ladle soup into warmed bowls and garnish each serving with a
swirl of sour cream and several small sprigs of thyme.
PER 1-CUP SERVING: 166 CAL.; 2G PROT.; 3G TOTAL FAT (1G SAT. FAT); 34G
CARB.; 2MG CHOL.; 17MG SOD.; 5G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 54
Converted by MM_Buster v2.0l.
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