1 (16 ounce) can cut sweet potatoes in light syrup, drained
1 cup orange juice
Shredded peel of 1 large orange
Salt and pepper to taste
Low-fat sour cream or plain yogurt to garnish
Thinly sliced green onions for
In a large saucepan, combine 1 cup of the broth with onion and ginger. Cover
and cook over medium heat for 5 minutes or until onion is tender.
In a food processor or blender, puree the onion-ginger mixture with carrots,
sweet potatoes and orange juice.
When smooth, return to the saucepan and stir in orange peel and as much broth
as necessary to achieve the desired consistency. Season with salt and pepper.
Reheat if desired to serve hot, or refrigerate to serve cold. Top with a dollop
of sour cream or yogurt and sprinkle with sliced green onions.
Yield: 8 cups
Variation: To use fresh vegetables, cook 3 medium carrots, scraped, sliced or
chopped, and 3 medium sweet potatoes, peeled and cut into pieces. When tender, use
in place of the canned vegetables.
If using fresh ginger, peel a portion and mince enough for this recipe
from the peeled portion. Wrap the remaining ginger in a plastic bag, then foil (or
put in a freezer plastic bag) and store in freezer to grate off more as needed —
from the frozen state. Otherwise, refrigerated ginger lasts only about a week.
Posted by FootsieBear at Recipe Goldmine April 28, 2001.