Sweet Potato
Soup
(From Meredith – Paleo recipe)
Serves 6
2 lbs. sweet potatoes, halved (about 2
large)
¼ c. water
2 t. olive oil
1 c. onion chopped
½ t. ground cumin
¼ t. crushed red pepper (Meredith used
cayenne pepper)
4 c. unsalted chicken stock
¼ t. salt
6 bacon slices, cooked and crumbled
1 oz. fresh parmesan cheese, shaved (about
¼ c.)
2 T. flat leaf parsley leaves (optional)
Place potatoes, cut side down, in a glass
microwave safe dish. Add ¼ c. water, cover with plastic wrap. Microwave on high
for 15 min. or until potatoes are tender.
Cool and peel away skin.
In medium pot, heat olive oil, swirling to
coat. Add onion, saute 1 minute or until
translucent. Stir in cumin and red
pepper. Add stock, bring to a boil. Using an immersion blender, blend to puree
soup. Stir in salt.
To serve garnish with bacon and parmesan
cheese
