Sweet Potato Soup:
- 2 tablespoons olive oil
- 2 medium onions. chopped
- 2 medium carrots, peeled and diced
- 1 large celery stalk, diced
- Handful of celery leaves
- 6 cups peeled diced (about 1/2 inch) sweet potatoes
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 cup rice milk or coconut
- salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion, carrots and celery and saute' over low heat until the onions are golden.
Add the celery leaves and diced sweet potatoes. Add just enough water to cover all but about an inch of the vegetables. Bring to a simmer, then stir in the bay leaves. Simmer covered, until the sweet potatoes and vegetables are tender (this should take about 20 to 25 minutes). Remove the bay leaves.
With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Or, simply insert an immersion blender into the pot and process until smoothly pureed.
Add the rice milk to give the soup a slightly thick consistency. Season with salt and pepper. Simmer over very low heat for another 10 to 15 minutes.
This recipe serves 6.
Maple and Tarragon Sweet Potatoes:
- 4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
- 1/2 cup maple syrup
- 1/4 cup margarine or butter substitute, melted
- 1/4 cup orange juice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons dried tarragon
Preheat the oven to 350 degrees.
Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole dish. In a small bowl, combine the syrup, margarine, juice, cinnamon and salt. Pour even over the potatoes. Spinkle the tarragon over the top.
Cover with lid or foil and bake, covered for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake for another 20-25 minutes, uncovered or until glazed and golden around the edges.
This recipe serves 8 or more.
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