The Loma Prietan - February 2001

Cooking Green Recipe

Sweet Potato Soup

by Kay Bushnell

A rich, mellow flavor and beautiful golden color characterize this easy-to-make soup.

  • 2 cups chopped leeks
  • 1/2 cup chopped onion
  • water as needed
  • 3-1/2 cups peeled, diced garnet or jewel yams
  • 3 cups vegetable bouillon or broth (use homemade stock, canned broth, or broth powder mixed in the water)
  • 3/4 tsp. salt or to taste
  • 1/8 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. mild curry powder
  • 3/4-1 cup soy milk or rice beverage
  • dash of cayenne pepper
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chopped chives

In a large pot braise chopped leeks and onion in a little water, covered, over low heat until they are soft but not browned, about 15 minutes. Add the yams and 3 cups of broth. Cover pot and bring to a boil; reduce heat and simmer until vegetables are tender, about 20 minutes. Add salt, peppers, and spices. In a blender with a tight fitting lid puree soup in small batches until it is smooth.

Return soup to saucepan. Stir in soy or rice milk and lemon juice. Taste and adjust seasonings, adding a little more broth if a thinner soup is desired. Sprinkle chives over each serving of soup.

Copyright Kay Bushnell