Creamy Sweet Potato Soup
2 pounds sweet potatoes, halved lengthwise (about 2 large)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onions
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
4 cups unsalted chicken stock
1/4 teaspoon salt ( I added more )
6 bacon slices, cooked and crumbled
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves
Place potatoes, cut sides down, in an 11 x 7-inch microwave safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.
Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; saute 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Add sweet potatoes and gently mix in breaking them up slightly. I used an immersion blender to puree the mixture. If you do not have an immersion blender, mix half of the mixture at a time in a blender or food processor until smooth. Return to pan to reheat.
Divide soup evenly among 4 to 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.