Ingredients
- 3 large sweet potatoes, peeled and cut in sections
- 2-3 tablespoons cannabutter
- 3 scallions, chopped
- ½ cup parsley leaves fresh or fried (see below), dried well
- 2 teaspoons ancho chili powder
- 1 teaspoon curry powder
- ½ teaspoon cayenne powder
- ½ teaspoon salt
- 2 tablespoons half-and-half
- 2-3 cups stock, chicken or vegetable
- Fresh parsley for garnish
Directions
- Place the potatoes in a large soup pot and cover with water by several inches. Simmer the sweet potato till very tender, about 20-25 minutes. Drain.
- While the potatoes are cooking, heat a medium saucepan with the cannabutter. Sauté the scallions for 3-4 minutes, stirring occasionally.
- If you are planning to add the fried parsley, heat a couple of inches of canola oil in a small saucepot. When hot, add the dried parsley to the hot oil carefully — it may splatter a bit — and fry for a few seconds, just until the parsley crisps. Place on paper towels to drain.
- Place the cooked sweet potato in the bowl of your food processor and puree. Gradually add the remaining ingredients, ending with the stock, until completely smooth.
- Heat the soup before serving. Ladle into serving bowls and top with fresh parsley as a garnish.
