Creamy Sweet Potato And Wild Rice Soup - cooking recipe

Ingredients

1/2 tablespoon olive oil
1 onion, chopped
6 garlic cloves, peeled and sliced
4 cups water or 4 cups vegetable broth
4 cups peeled and cut-up sweet potatoes
1/2 teaspoon garam masala
1/4 teaspoon cayenne (optional) or 1/4 teaspoon chili powder (optional)
1/4 cup rolled oats
1/4 cup miso, white
1 cup cooked wild rice
1/4 cup chopped parsley (to garnish)
1 bell pepper, chopped

Preparation

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.
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.
Remove from heat and puree in a blender, two cups at a time, until mixture is smooth and creamy. Puree in miso. Return to saucepan.
If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.