This potoato soup recipe is a kicked up version from most versions that you have seen prior. It almost has a touch of the islands with the lime, cumin, and ginger root mixed together. This potato soup is not your Mother's potato soup for sure!

1/2 cup soy yogurt

1 lime, zest and juice

2 large sweet potatoes, peeled cut into small pieces

1 tablespoon soy margarine

1 onion, chopped

2 cloves garlic, minced

4 cups vegetable bouillon (1 cube and 4 cups water)

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 tablespoons ginger root, grated

3 tablespoons cashew butter

2 tablespoons fresh cilantro, chopped

salt to taste

1 tomato, seeded and diced

1. Place half the zest from the lime in the soy yogurt and return to the refrigerator to season.

2. Melt the soy margarine in large pot.  Sauté the onions until glassy.

3. Add the minced garlic and sweet potato pieces.

4. Add the cumin, chili flakes, ginger and vegetable broth and bring to a boil.

5. Reduce the heat and simmer until the potatoes are soft. Puree the soup.

6. Add the cashew butter and whisk to a smooth constancy.

4. Stir in the lime juice and season with salt or additional seasonings as wished.

Serve garnished with the soy yogurt and tomato pieces, with a few chopped cilantro leaves.

Recipe and Picture used with permission from vegaliscious.com.

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