Sweet Potato Solar Soup
On these cool November days, a great bowl of hot, delicious and nutritious soup is usually welcome for lunch or dinner.
Here’s a great sweet potato soup recipe that has wonderful results in the Solar Oven.
1 large or 2 medium onions, chopped
4 to 5 lbs of large or medium size sweet potatoes, unpeeled and quartered
1 cup of celery stalks, chopped
5 cups of chicken broth
3 cups of carrots, chopped
2 Tbs olive oil
1/2 tsp cumin
“dash” (or 2) of red or cayenne pepper (black if you prefer)
1/2 tsp of marjoram
1/2 tsp of oregano
1/2 tsp of thyme
“dash” of salt, per your taste preference
Before solar cooking, prepare sweet potatoes by immersing them in water and slow boil on stove top until soft. Drain them and, after letting them cool, peel off skin. For this recipe, we divided the ingredients between our 3 qt pots that fit nicely into the solar oven. In one pot, saute the carrots, onions & celery with the olive oil over medium heat until soft. Split contents into the other pot, and then add half of the sweet potatoes and broth to each pot.
Be sure your solar oven is preheated to at least 160 degrees. Place pots in the solar oven and let it boil for at least 1 hour. At that time, open the oven and stir in the spices. If the soup appears to thick, you may add a little water, but this is typically unnecessary. Let it boil for at least another 1 1/2 to 2 hours before removing from the oven. This recipe makes about 12, 1 cup servings.