Recipe: Sweet Potato Soup (2)

Copycat version of The Soup Nazi's
Cream of Sweet Potato Soup

4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.

Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth.

Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.

When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.
Makes 6-8 servings.

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Sweet Potato Soup
(Kumara Soup in New Zealand)

2-3 tablespoons butter
1 large kumara (sweet potato), chopped
1 small onion, chopped
1 large white potato, chopped
1 1/2 teaspoons good quality hot curry powder
3 cups chicken stock
1 cup milk
1/2 teaspoon salt
chopped chives, for garnish

Combine the butter, sweet potato, onion, and white potato in a batter bowl. Cover. Microwave on high for 10 minutes, or until
the vegetables are tender. Puree in food processor or blender, using about 1 cup of the stock to get the vegetables to become
nice and smooth. Return to bowl, along with remaining stock, the curry powder, milk, and salt. Microwave on high for 5
minutes, then on half power for 15 minute to blend flavors. Taste and correct the seasonings, if needed. Garnish with chopped
chives.