Creamy Sweet Potato Soup

• 2 large sweet potatoes, peeled and cut into 3/4-inch dice
• 14 cup water
• 2 teaspoons olive oil
• 1 small onion, diced
• 12 teaspoon ground cumin
• 14 teaspoon crushed red pepper flakes
• 12 teaspoon cinnamon
• 14 teaspoon ginger
• 1 tablespoon brown sugar or 1 tablespoon maple syrup
• 4 cups chicken broth
• 34 cup fat-free half-and-half
• 2 tablespoons parmesan cheese (optional)
• 2 tablespoons flat leaf parsley (optional)

1. Place potatoes, cut sides down, in a microwave-safe dish.
2. Add 1/4 cup water; cover.
3. Microwave on HIGH for 15 minutes.
4. Cool slighty; discard potato skins.
5. Heat a soup pot on med-high heat.
6. Add oil and onion; saute 1 minute Stir in cumin, crushed red pepper, cinnamon, ginger and brown sugar.
7. Add stock to pan; bring to a boil.
8. Reduce heat.
9. Puree with an immersion mixer, adding half-and-half throughout.
10. Garnish with Parmesan cheese and parsley.

sweet potatoes, water, olive oil, onion, ground cumin, red pepper, cinnamon, ginger, brown sugar, chicken broth, parmesan cheese, flat leaf parsley

Taken from www.food.com/recipe/creamy-sweet-potato-soup-509389 (may not work)