Recipe by drhousespcatcher
Wonderful flavored sweet potato soup. Bake the potatoes before hand. They should be done well enough that the skin just slips off. Ditto for the wild rice. This shortens the cooking time and doesn't hurt the soup at all. The original was from the Veg. Journal.
Top Review by jq.hannah
A wonderful, nourishing recipe that is just right for fall eating. I cut back the oil even further (the creamy nature of the oats and sweet potato make it unnecessary) but otherwise followed it the letter. My whole family loved it, yum!
- 1⁄2 tablespoon olive oil
- 1 onion, chopped
- 6 garlic cloves, peeled and sliced
- 4 cups water or 4 cups vegetable broth
- 4 cups peeled and cut-up sweet potatoes
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon cayenne (optional) or 1⁄4 teaspoon chili powder (optional)
- 1⁄4 cup rolled oats
- 1⁄4 cup miso, white
- 1 cup cooked wild rice
- 1⁄4 cup chopped parsley (to garnish)
- 1 bell pepper, chopped
Directions See How It's Made
- Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.
- Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.
- Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso. Return to saucepan.
- If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.