Sweet Onion & Sweet Potato Soup Recipe

Sweet Means Less Sulfur in Vegetables and Better Tasting Recipes

This is a great recipe that is another updated family recipe. This was originally the onion and potato soup my grandmother loved to make for us at the start of winter time. The recipe has been modernized some what and turmeric added due to the health benefits it provides.

Ingredients 2 tbsp Virgin Olive Oil

2 Large Sweet Onions, diced - Varieties of onion that are considered "sweet" are the Vidalia Onion, Sunbrero Nevada Sweet Onion, Carzalia Sweet Onion, Walla Walla Corsica, Italy and the Sweetie Sweet from Nevada.

2 lb Sweet potatoes, diced For readers located in Asia where Sweet Potatoes may not be available a substitute like the Asian / Indonesian Ube tuber works quite well.

1 - Large Sweet Carrot, diced Listed here are carrots with exceptional sweet taste that work best with this recipe, although you may use any carrot when these are not available; Adonis, Artist, Soprano, Royal Chantenay or Kinston

2 - Garlic cloves, well crushed

2 1/2 cups - Diluted Miso (may substitute equal volume vegetable bouillon)

1 1/2 cups - Unsweetened orange juice

1 cup - Natural plain yogurt

1/4 tsp -Tumeric

2 tbsp -Chopped Italian parsley, chervil or just plain celery tops if fresh

Presentation Tips Garnish with two or three sprigs of fresh cilantro and four narrow strips of orange rind

Preparation Heat the Virgin Olive Oil in a large, sauce pan and add the Sweet Onions, Sweet Potatoes, Sweet Carrot and garlic. Cook the vegetables over low heat, stirring constantly until they become softened, which should take 4 minutes.

Pour in the diluted Miso and orange juice. Bring mixture to a boil.

Reduce the heat to a simmer, cover the pan, and cook for 20 minutes or until the sweet potatoes and carrot combination is tender.

Transfer the mixture to a food processor/blender and process for 1 minute until pureed. Return the puree to the pan after the pan has been rinsed out and wiped clean. Do this in batches if necessary. Add the turmeric at the very end of the blending process.

Add the yogurt and chopped celery tops bye stirring them in gently. Season to taste with Iodized salt and pepper