Recipe: Creamy Sweet Potato Soup
We need some sweet potatoes, cut into two
1/4 cup of water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 ounce of fresh Parmesan cheese
2 tablespoons flat-leaf parsley leaves
Start with placing the already cut potatoes in a microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave for about 15 minutes.
After that peel off the potato skins.
Then heat a saucepan, add oil. Put some onion; sauté for about a minute.
Stir in the cumin and red pepper. Add stock to pan; bring to a boil.
Place half of sweet potato and half of stock mixture in a blender. Remove the center piece of blender lid.
Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt.
Garnish with parsley, if desired.