Salsa Senorita's Spicy Sweet Potato Soup
In a saucepan over medium heat, sauté oil and onion until onion is translucent. Stir in Salsa Senorita cumin and red pepper. Add stock to pan and bring to a boil. Place half of stock mixture and half of sweet potato in a blender and blend until smooth. Repeat process with remaining stock and sweet potato mixture. Pour pureed soup into a large stock pot and add salt and re-heat. Sprinkle with Parmesan cheese and chopped parsley leaves and serve. Serves 6.
Easy tip: Use leftover sweet potatoes from Thanksgiving dinner!