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Cream Of Sweet Potato Soup

A spicy soup with sweet potatoes and cashews; an interesting addition to your Shavuos menu.

4 small sweet potatoes ( about 1 pound )
4 cups pareve chicken broth
4 cups water
6 tablespoons melted margarine
½ cup tomato sauce
3 tablespoons half-and-half
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dried thyme
1 cup split cashews

1/4 cup diced canned pimiento
1 jalapeno pepper, diced
2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 clove garlic, minced
2 teaspoons ground cumin
¼ teaspoon salt
Pinch of cayenne pepper

1. Preheat the oven to 375 degrees.
2. Bake the sweet potatoes for 45 minutes or until they soft. Let the potatoes cool before handling.
3. Peel away the skins; then put the sweet potatoes into a large bowl. Mash the sweet potatoes for 15 to 20 seconds, until nearly smooth.
4. Spoon the mashed sweet potatoes into a large saucepan over medium high heat, add the remaining ingredients and stir to combine.
5. Once the pareve chicken soup begins to boil, reduce the heat and simmer for 1 hour until the soup has thickened a bit. Serve and enjoy.

By Emuna Braverman and Elizabeth Kurtz, of is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

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