Sweet Potato Soup
INGREDIENTS:
1 ea 9" pie crust 1 pn Cardamom
4 md Sweet potatoes 1 pn Cinnamon
2/3 c Water or soy milk 1 pn Nutmeg
1 1/2 tb White miso 1 pn Ginger
1 tb Cornstarch 1/4 c Walnut halves
1 ea 9" pie crust 1 pn Cardamom
4 md Sweet potatoes 1 pn Cinnamon
2/3 c Water or soy milk 1 pn Nutmeg
1 1/2 tb White miso 1 pn Ginger
1 tb Cornstarch 1/4 c Walnut halves
Prepare pie crust & set aside.
Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 1/2 hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency.
Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour.
Chill or cool to room temperature before serving.
Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed.
"Vegetarian Times" October, 1991
Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 1/2 hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency.
Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour.
Chill or cool to room temperature before serving.
Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed.
"Vegetarian Times" October, 1991