| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | 1 | Servings | |
INGREDIENTS
| 1 | lb | Sweet potato, peeled and cut into cubes |
| 1 1/2 | lb | Coarsely chopped onions |
| 5 | cn | (14 1/2 oz) vegetable broth |
| 1/2 | ts | 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) |
INSTRUCTIONS
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. Posted to fatfree digest V97 #140 by Mezzatesta@aol.com on Jul 5, 1997
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