Creamy Sweet Potato and Wild Rice Soup

• olive oil↗1⁄2 tablespoon
• onion↗1

  chopped

• garlic cloves↗6

  peeled and sliced

• water or vegetable broth↗4 cups
• peeled and cut-up sweet potatoes4 cups
• garam masala↗1⁄2 teaspoon
• cayenne (optional) or chili powder (optional)↗1⁄4 teaspoon
• rolled oats↗1⁄4 cup
• miso, white↗1⁄4 cup

  white

• cooked wild rice↗1 cup
• chopped parsley (to garnish)1⁄4 cup

  to garnish

• bell pepper↗1

  chopped

Step-by-step instructions

1. 1

   Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.

2. 2

   Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.

3. 3

   Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso. Return to saucepan.

4. 4

   If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.