Sweet Potato Soup

Preparation time: 1 hour, most of it unattended

SATTVIC, – Vata, – Pitta, + Kapha

Scrub: some large sweet potatoes
Put them in a large pot with enough boiling water to cover them.

1-inch fresh ginger root, peeled and sliced
Bring the sweet potatoes and ginger to a boil, then reduce heat to medium and cook until the potatoes are
soft, about 35-40 minutes.

In a small saucepan, bring to a boil:
1 ½ c. soy milk or fresh raw cow’s milk
Reserve 1 ½ cups of cooking water from the sweet potatoes (the rest of the water makes good soup stock).
Blend this cooking water, the hot milk, the cooked sweet potato and ginger in a blender with:
¼ tsp. fresh ground allspice
1 Tbsp. maple syrup (optional)
Salt to taste

Add more milk or water as desired to reach a creamy consistency. Puree the finished soup until satiny
smooth. Serve hot with fresh greens and a quick bread.

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