Roasted Sweet Potato Orange Soup Or Sauce


Chilled Roasted sweet potatoes, peeled and processed till smooth. Mixed with plain yogurt, orange juice, maple syrup, tarragon and garlic. Served cold or hot. Appetizer summer or winter holiday soup. Sweet, savory, tangy, smoky! Creamy delicious!

Makes 5-3/4 cups

2 c. pureed roasted sweet potato – don’t forget to remove skins after roasting

1 c. plain dairy-free yogurt – I used Forager brand ( made from cashewmilk)

1-1/2 c. orange juice – I used fresh store bought

1/2 c. water (more or less depending on thickness desired)

1 t. garlic powder

1 t. dried tarragon, finely crushed between clean fingers

1 t. salt plus to tast

liquid smoke to taste 1-2 t.

fresh grind black pepper to taste

Place all ingredients in bowl if serving cold, or saucepan if serving hot. Whisk till smooth. Serve cold or heat till bubbly hot.

Serve in soup cups. Top with fresh grind black pepper.

Or, serve hot under and over pan-fried vegan breakfast patties – I used LIGHTLIFE brand.

Notes: Although it contains no added fat, it is rich, so you don’t need a very large serving to satisfy.

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