Ingredients (2 Servings)
|200 g sweet potatoes (Beniharuka)|
|100 ml fresh cream|
|300 ml processed soy milk|
|2 teaspoons of salt|
|1 teaspoon of cumin|
|One's preferred edible flowers|
Dice unpeeled sweet potatoes into 5 cm cubes before placing into a heat-resistant container with a small amount of water. Cover with plastic wrap and microwave until soft. (Approximately 10 minutes)
Place the softened sweet potatoes, fresh cream and soy milk into a blender and mix thoroughly until the potato skin becomes fine.
Pour Step 2 into a pan and flavor with salt and cumin.
After the soup is warmed, pour into a dish and add black pepper, olive oil and edible flowers. Serve.
Advice from Yukiya Terai
-Other sweet potato types may be used, if Beniharuka sweet potatoes are not available. When using other types of potatoes, adjust the amount of salt--more salt for sweeter potatoes will create a more delicious soup.
-If there is no cumin, garam masala, curry powder or other spices may be used as an alternative.
Recipe from:Cooking specialist Yukiya Terai