-Vegan - Cream of Sweet Potato and Curry Ginger soup

[Guest guest]

Ingreds:

 

2 pots, one for rice, one for soup base.

1 food processor

 

2 medium sized yams, peeled and cubed

1 small white onion, diced

2 or 3 scallions, chopped

2 T curry

1 T basil

1 T black pepper

1+1/2 C white wine

2 T ginger, peeled, sliced thin

3 C white rice

2 T vegan butter or margarine

Water; fresh and clean

Salt to taste(or substitute)

 

Cook your rice in smaller pot with ginger and add a

little extra water; overcook it (timewise, not heat

wise) so it is extra soft and mushy.

 

Heat butter in larger pot; add white onions and the

white ends of the scallions, but not the green ends.

Sweat until translucent and aromatic; add basil,

curry, and pepper along with cubed yams.

 

Saute, stirring very often, until most of butter is

absorbed and Yams are starting to soften on edges. Add

white wine, and about 8 or 10 cups of water. Raise

heat, stirring frequently.

 

Bring to a roiling boil; then lower heat to constant

simmer. When the soup base has lost about 2-4 cups of

water, and the potatoes are soft and mushy, it should

be ready.

 

Puree the rice in food processor until it is a thick

creamy paste, remove from food processor and then

puree the soup base; add the two together in the large

pot and mix well, so the two elements are incorporated

into a thick 'cream'.

 

Garnish soup in bowl with the chopped green rings of

the scallions.

 

 

 

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