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