SPICY SWEET POTATO BISQUE January 27, 1999 Makes 6 servings

Breathtaking color, compelling texture and lots of pizzazz
make this a soup to relish. Its creamy texture is amazing when
you consider that it contains no cream, indeed, no dairy
products at all. It is a testimony to the versatility of vegetable
purees.

6 ? cups canned vegetable broth (divided)
Juice of 2 limes ( ? cup; divided)
3 cups chopped red onions
6 large cloves garlic, crushed
1 ?-inch piece fresh ginger, peeled and crushed
4 sun-dried tomatoes, chopped
1 to 2 pinches crushed red pepper flakes
? teaspoon ground turmeric
1 teaspoon ground cumin
? teaspoon ground coriander
1 pound baking potatoes, peeled and cut into chunks (2
potatoes)
2 pounds orange-fleshed sweet potatoes, peeled and cut
into chunks (6 medium)
Several dashes Tabasco sauce
Salt and freshly ground black pepper
Chopped fresh chives, for garnish

Put 1 ? cups of the broth, juice of 1 lime, onions, garlic,
ginger, sun-dried tomatoes, crushed red pepper flakes,
turmeric, cumin and coriander in a heavy-bottomed
saucepan. Cover and bring to a brisk simmer. Uncover and
simmer until the liquid is almost gone and the onions are
cooking in their own juices.

Add all the potatoes and stir over moderate heat until they
are well-coated with the onions, garlic and spices. Stir in
the remaining 5 cups broth and several dashes Tabasco
sauce. Simmer, partially covered, for 15 minutes or so, until
the potatoes are very tender.

If you have an immersion blender, put it into the pot and
puree the soup. Otherwise, cool the soup slightly and puree
in batches in an ordinary blender or food processor, holding
down the cover. The soup should be smooth and velvety.
Return the puree to the pan and add the remaining lime
juice and more broth, if it seems too thick. Taste and add
salt, pepper and more Tabasco, as needed. Serve garnished
with chopped chives. Calories: 309 (9% from protein, 87% from carbohydrate, 4%
from fat)
Protein: 7 grams
Total fat: 2 grams
Saturated fat: 0
Cholesterol: 0
Sodium: 1,064 mg
Carbohydrate: 71 grams
Fiber: 9 grams
Exchanges: 1 ? vegetable, 4 starch.

From "Low Fat for Life" by Sue Kretzman