Ingredients

The following ingredients have 4 Servings
  • 2 large sweet potatoes
  • 1 small onion ((chopped))
  • 2 tbsp butter ((olive oil))
  • 4 cups vegetable stock
  • 1/2 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 cup water (optional, to thin the soup)
  • shredded parmesan (optional)
  • bacon bites (optional)
  • parsley (optional)

Instruction

  • Cut potatoes in halves and place them in a microwave safe dish, cut sides facing down. Add 1/4 cup water. Cover the dish with plastic wrap. Cook on high for 15 minutes or until potatoes are tender. Cool until they are comfortable to touch and remove the skins.
  • Alternatively, peel potatoes and cut into small, bite sized pieces. Boil in a pot, filled with water until tender. Drain and add to the stock.
  • In a sauce pan heat butter (oil) over medium heat and add chopped onion. Cook for 1 minute and add cumin and red pepper flakes and stir. Add vegetable stock (can use chicken stock) and bring to a boil.
  • Puree potatoes and stock in batches and pour into a bowl.
  • Serve soup warm with cooked bacon and shredded parmesan cheese on top. Garnish with parsley.