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Try this recipe and other hearty soups built for winter.
Directions:
Preheat oven to 425°.
Wrap the sweet potatoes in foil, and place on a baking sheet. Bake for 25 minutes, or until a knife can be inserted and removed from the potatoes with ease. Open the foil carefully, and let cool before handling.
In a blender, combine cooked potatoes, cashews and soaking water, cilantro, red pepper, cumin, salt, and 3 cups of the water. Blend until very smooth (you want a thin milkshake consistency), adding the remaining 1 cup of water as needed to reach this consistency. Enjoy warm or chilled.
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