This is a surprisingly creamy, yet healthy, tomato soup which is simple to prepare. The sweet potatoes add a a bit of balance to the acidity of the tomatoes while also lending a wonderful smoothness. Sweet potatoes have a lower glycemic rating than standard potatoes, an added bonus for those of you watching your carbohydrate intake.
Remember, sweet potatoes are white fleshed, while yams are orange. Both work equally well in this recipe. For an added twist, substitute 4 heads of roasted garlic for the onions and add a 1/2 cup of soft goat cheese before pureeing. Next, stir in 1/8 cup shredded fresh basil. Enjoy!
1 yellow onion, chopped
4 sweet potatoes, or yams, peeled & roughly chopped
1 32 oz. can whole tomatoes
3 vegetable bouillon cubes (or 8 cups vegetable broth; omit water below)
8 cups water
4 tbsp olive oil
1 tsp Celtic sea salt (or Himalayan pink salt)
2 tsp ground black pepper
1 tsp Cayenne pepper
Saute onion in olive oil over medium heat until golden, approximately 2 minutes. Add sweet potatoes, tomatoes, bouillon cubes, water and salt.
Cover and bring to a boil over medium-high heat. Reduce heat to simmer for 30 minutes or until sweet potatoes are tender.
Puree with immersion blender until smooth. Add more water to desired consistency, if needed. Season with black pepper and cayenne.