A spicy soup with sweet potatoes and cashews – unusual with a nice kick!

4 small sweet potatoes ( about 1 pound )
4 cups pareve chicken broth
4 cups water
6 tablespoons melted margarine
½ cup tomato sauce
3 tablespoons half-and-half
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dried thyme
1 cup split cashews

¼ cup diced canned pimiento
1 jalapeno pepper , diced
2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 clove garlic, minced
2 teaspoons ground cumin
¼ teaspoon salt
Pinch of cayenne pepper

1. Preheat the oven to 375F.
2. Bake the sweet potatoes for 45 minutes or until they soft. Let the potatoes cool before handling.
3. Peel away the skins; then put the sweet potatoes into a large bowl. Mash the sweet potatoes for 15 to 20 seconds, until nearly smooth.
4. Spoon the mashed sweet potatoes into a large saucepan over medium high heat, add the remaining ingredients and stir to combine.
5. Once the soup begins to boil, reduce the heat and simmer for 1 hour until the soup has thickened a bit. Serve and enjoy.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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