This is a recipe which my sister, Julie sent me. Julie lived in a small town in Brazil called Búzios for a few years where she and her husband Claudio ran a small gift shop. The town looks like a little piece of heaven to me and I hope some day I'll manage to get to see it in person. This soup is really warming and tasty, I adapted it slightly by adding the spicy elements: cumin and chilli flakes as I personally like a little kick to my tomato based soups. You can make it either with or without these two extra ingredients.
250g sweet potatoes, peeled + boiled
1 tbsp olive oil
1 onion, finely chopped
1/4 cup parsley, finely chopped
1 x 400g tin chopped tomatoes
1 tsp ground cumin
1/2 tsp dried chilli flakes
1 cup milk
500g good beef stock
Salt + freshly ground black pepper
Half-fill a large saucepan with salted water, add sweet potatoes (cut into large chunks) and cook for 20 minutes or until soft when tested with a small, sharp knife.
Drain potatoes and place into the bowl of a food processor, whizz until smooth.
Warm olive oil in a large, deep pot and saute onion, parsley, tomatoes for 5-7 minutes over medium heat. Add the pureed potatoes, milk and hot beef stock, whisk until smooth.
Add the cumin, chilli flakes and season generously with salt and freshly ground black pepper.