Creamy Sweet-Potato Soup
The natural richness of sweet potatoes is enhanced with soymilk, sage, and a hint of cumin in this warming soup.
INGREDIENTS
- 12 oz. small sweet potatoes
- 1 onion, thinly sliced
- Vegetable oil spray
- 1 1/2 cups Silk Light Original
- 1/2 cup water
- 1 tsp. chopped fresh sage
- 1/4 tsp. ground cumin
- 1/4 tsp. salt
- Black pepper, to taste
PREPARATION
Preheat oven to 375 degrees.
Bake sweet potatoes until tender. Cooking time will vary with the size of the potato – small potatoes should take about 20 minutes. Test for doneness with a fork. While sweet potatoes are cooking, spray sliced onion with vegetable oil spray, place in the oven, and cook until the edges are browned, about 15 minutes. Once sweet potatoes are tender, remove from oven, cool slightly, and peel. Place sweet potatoes, cooked onion, soymilk, water, sage, cumin, salt, and pepper in a blender and blend until smooth. Place the soup in a pot and heat to a simmer before serving.
Serves 4
Preparation Time: 45 minutes
Level of Difficulty: Moderate
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