SWEET POTATO POTAGE (meat or pareve)
Email This Recipe Print Recipe

Ingredients 2 medium red bell peppers, roasted*, seeded and peeled 3 medium yams (sweet potatoes) peeled, sliced and boiled in salted water 1 teaspoon minced jalapeno pepper (or more to taste) 4 1/2 cups chicken or vegetable broth 2 tablespoons minced fresh cilantro 1 teaspoon minced garlic salt and pepper to taste

Instructions

Optional garnishes: 1/3 cup red and yellow bell pepper in small dice
2 tablespoons chopped fresh cilantro

Combine all the ingredients in a blender or food processor and puree until smooth. Pour soup into a large saucepan and warm over medium heat. Cook, stirring occasionally, until warmed through. Serve warm.
*To roast bell pepper, place under broiler, turning frequently until charred all over. May also do this over a gas burner. When well charred, place in a brown paper bag for about 10 minutes, then peel and clean.)

Serving Size

Makes 4 to 6 servings. This recipe can be doubled or tripled

Notes

Different kind of soup that is perfect for a lighter meal

Related Recipes

• Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Chicken Pot Pie Soup – Sukkot • Berry Cashew Granola

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .