Recipe: Creamy Sweet Potato Soup

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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.