Receipies

Publisher: ZZZ Unknown

Page 37

SOUPS
Roasted Sweet Potato Soup with Orange and Ginger
Adapted through creative experimentation
6 cups peeled, cubed yams or sweet potato (about 3 large) 1-1/2 cups onions, coarsely chopped 1 Tbsp olive oil 2 cloves garlic, minced 5 cups vegetable broth 1 Tbsp grated orange zest 1-1/2 Tbsp grated gingerroot 3 whole cloves 1 tsp ground cumin 1/2 tsp salt 1/4 tsp pepper 6 Tbsp soy sour cream (optional) Fresh cilantro, chopped, for garnish (optional)
Oil a shallow baking pan. Add yams, onions, olive oil, and garlic. Stir well. Roast, uncovered at
425°F for 25 minutes. Stir once, halfway through cooking time.
Transfer mixture to a soup pot. Add broth, orange zest, gingerroot, clove, cumin, salt, and
pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered for 10 minutes.
Working in batches, transfer soup into blender or food processor and purée until smooth. Serve
hot with a swirl of soy sour cream in the centre. Garnish with fresh cilantro, if desired.
Makes 6 servings
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Lentil and Onion Soup
Adapted through creative experimentation
1 large onion, chopped 2 Tbsp oil 1 bay leaf 1 cup brown lentils, or orange or green Few cloves of garlic, chopped Salt and pepper 1-1/2 cups of water
Sauté onions, bay leaf, and garlic until soft.
Add lentils, garlic, salt and pepper to taste, and water.
The cooking time will depend upon the lentils you purchase. The orange ones cook within 30
minutes or so. The brown and green ones take longer but have a delicious flavour.
Experiment with all three types of lentils.
This soup is full of protein and vitamins.
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©2009 The Supreme Master Ching Hai International Association 31