Sweet Potato Soup

Yams = tastiest vitamin A ever. I’m currently attempting a batch of this with a tomato and maybe some mushroom thrown in for kicks, but it’ll be nigh impossible to improve on the plainer version. De-veganize at will; I certainly do.

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 (only if your taste buds are broken)
  • 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 (or green onions) over each serving of soup.

Update: the tomato is not to be repeated. The mushrooms, however, are worth experimenting with; the soup as is could really use some richer bass notes, and mushrooms are a pleasantly earthy possibility. Next time, I’ll puree them with the sweet potatoes, rather than having them in chunks. Dollops of cream are also on the agenda.

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