Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: bring water, thyme, bay leaves, onions, and diced yams to a boil. lower heat to medium and cook, covered about 30 minutes, until sweet potatoes begin to break down and form a broth. stir occasionally. add celery and russet potato, and continue cooking 10 minutes. add sweet potato half circles, carrots, basil, and tarragon. lower heat and simmer, covered until veggie pieces are tender, about 10-15 minutes. add peas and parsley, and simmer 5 minutes. turn burner to lowest heat. blend sour cream and milk together in blender container, and add to soup along with salt, pepper, and chives. heat gently, stirring often, until soup is hot but not boiling. adjust seasonings to taste. serve.

Target recipe: preheat oven to 375°f. bake the sweet potatoes for 45 minutes or until they are soft cool the potatoes until they can be handled. peel away the skin, then put the potatoes into a large bowl. mash the potatoes for 15 to 20 seconds, but you do not need to mash them until they are entirely smooth. spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine. when the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes. cashews should be soft. serve piping hot.