This recipe, aside from being REALLY tasty and providing serious leftovers, took only about 40 minutes from start to finish, and most of it was waiting time that enabled me to simultaneously make an elaborate salad and do some dishes. It requires a hand blender (blender-on-a-stick, whatever you call it). Without that, you’d need to let it cool a bit before throwing it in a normal blender, which would probably add 10 minutes or so to the process.

The concept (if not the actual recipe, which was for carrot soup and didn’t contain onion or garlic) came from Mark Bittman’s “How to Cook Everything Vegetarian.” Next time I’m going to try parsnips, and I don’t even like parsnips that much . . .

– 4 large sweet potatoes, chopped/cubed (don’t worry about the shape)
– 1 medium onion, chopped coarsely
– 3 cloves garlic, chopped coarsely
– 3 Tbsp butter
– 1 ½ cups water
– 2 tsp sugar
– 8 cups hot water
– Salt and pepper to taste
– 1 tsp dried basil (or herb of your choice)
– Fresh parsley, if available

1) Chop the sweet potatoes, onion and garlic and throw in a large soup pot with the butter, 1 ½ cups water and sugar. Put on high heat and bring to a boil.

2) Bring to low heat and simmer with a cover on for about 10 minutes.

3) Remove cover, turn up to medium heat, and cook for another 10 minutes, stirring (and scraping the bottom) occasionally. By the end of this time, the liquid will be largely cooked-off, leaving thick, softened sweet potatoes, etc.

4) Add the hot water. Once it returns to a boil, turn down to medium-low heat (hot enough for the water to bubble gently) and cook, uncovered, for another 10 minutes.

5) Turn heat off and blend with a hand blender until pureed. Add salt & pepper (I added maybe a Tbsp of sea salt and a tsp of pepper) and herbs.

6) Eat that bad boy up with a salad and/or some good bread on the side.