Brilliantly orange and velvety smooth, tart and sweet with a hint of smoky spice, this is a stunning soup. Try it for your next dinner party.
2 teaspoons canola oil
1 yellow onion, roughly chopped
4 – 5 cloves of garlic, peeled and crushed
1 quart safe chicken or vegetable broth
3 sweet potatoes, peeled and chopped into 1-inch cubes
1/2 teaspoon oregano
1/2 teaspoon smoked paprika (or regular sweet paprika)
1 teaspoon salt
1/3 cup chopped fresh cilantro
Juice of 1 lime (3 tablespoons)
Heat canola oil in a large soup pot over medium heat. Saute onions until edges begin to brown, about 5-7 minutes. Add garlic and stir until fragrant, about another minute. Pour in vegetable broth, sweet potatoes, oregano, paprika, and salt. Bring to a boil, cover, reduce heat, and simmer for 20 – 25 minutes, until sweet potatoes are very soft.
Remove from heat and puree, either in batches in a food processor or blender, or using a stick blender. Return to heat and stir in fresh cilantro and lime juice. Cook for 5 minutes, then serve.
Optional: Garnish each bowl of soup with a sprinkle of toasted pumpkin seeds.
(c) 2008 Jeanette Bradley