Friday, September 24, 2010

Sweet Potato Soup

This deliciously simple fall recipe comes from Simply in Season, by Cathleen Hockman-Wert and Mary Beth Lind, published in September of 2009.

Sweet Potato Soup
Serves 4 to 6

1 medium onion
2 large sweet potatoes, peeled and chopped (can substitute with peeled, chopped winter squash, such as butternut)
5 cups vegetable broth
2 cups canned tomatoes with juice
¼ teaspoon ground pepper
¾ cup orange juice

Sauté onion in 1 teaspoon oil in a soup pot until translucent. Add chopped sweet potatoes and vegetable broth and bring to a boil. Reduce heat and simmer, partially covered, until sweet potatoes are tender, 20 to 25 minutes. Remove from heat. Stir in tomatoes and ground pepper. Purée in blender or food processor until smooth. Return to soup pot. Add orange juice (and additional water if needed), heat gently until hot and serve.

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