Creamy Sweet Potato And Wild Rice Soup

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 tablespoon olive oil
• 1 onion, chopped
• 6 garlic cloves, peeled and sliced
• 4 cups water or 4 cups vegetable broth
• 4 cups peeled and cut-up sweet potatoes
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne (optional) or 1/4 teaspoon chili powder (optional)
• 1/4 cup rolled oats
• 1/4 cup miso,
• 1 cup cooked wild rice
• 1/4 cup chopped parsley (to garnish)
• 1 bell pepper, chopped

Recipe

• 1 heat a large heavy skillet over medium heat. add oil, onion, pepper and garlic. stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.
• 2 remove lid and continue to cook until onions start to turn brown, stirring frequently. remove from heat and set aside. in a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.
• 3 remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. purée in miso. return to saucepan.
• 4 if soup is too thick, add more water. stir in wild rice and heat gently for a few minutes. garnish with parsley before serving.