America’s Most Wanted Recipes, p. 214
4 small sweet potatoes (about 1 pound)
4 cups chicken broth
4 cups water
6 tablespoons melted butter
½ cup tomato sauce
3 tablespoons half-and-half
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dried thyme
1 cup split cashews
¼ cup diced canned pimiento
1 jalapeno pepper, diced
¼ cup chopped fresh Italian parsley
2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 clove garlic, minced
2 teaspoons ground cumin
¼ teaspoon salt
Pinch of cayenne pepper
Preheat the oven to 375F.
Bake the sweet potatoes for 45 minutes or until they
are soft. Let the potatoes cool before handling.
Peel away the skins, then put the sweet potatoes into a
large bowl. Mash the sweet potatoes for 15 to 20 seconds, until nearly smooth.
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| Time to work out some of that angst! |
Spoon the mashed sweet potatoes into a large saucepan
over medium-high heat, add the remaining ingredients, and stir to combine.
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| The spices don't really mix into the soup well - they all just float at the top together. |
Once the soup begins to boil, reduce the heat and
simmer for 1 hour or until the soup has thickened a bit. Serve and enjoy.
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| Served with a ready-made gluten-free enchilada! |
My Rating: 3/5 "Unfortunately, for all the work and ingredients involved with this soup, it's not very remarkable. For a 'cream' soup it's very watery. The mixture of the spices isn't especially sophisticated or nuanced and it's kind of off-putting how they all just float at the top like that. I wanted this to be delicious and amazing, but in the end it's just a soup. It's not an unpleasant soup, but it's still just a soup."
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