QUICK AND EASY SWEET POTATO SOUP RECIPE | ALLRECIPES
Sweet potatoes are cooked in chicken broth, pureed, and then seasoned with with nutmeg, ginger, cinnamon and cayenne, and made even creamier (but still low-fat) by adding fat-free half-and-half.
Provided by ajennerjahn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
- Puree the sweet potatoes with the broth using an immersion blender until smooth.
- Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
- Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
- Ladle soup into bowls; garnish with toasted pecans.
Nutrition Facts : Calories 374.5 calories, CarbohydrateContent 74.4 g, CholesterolContent 1.5 mg, FatContent 5.7 g, FiberContent 11.2 g, ProteinContent 6.8 g, SaturatedFatContent 0.9 g, SodiumContent 270.5 mg, SugarContent 17.6 g
EASY SWEET POTATO SOUP RECIPE - FOOD.COM
A family favorite that might of come from another family member???Seasonings can be adjusted to suit your taste. I like to let it set for a day before re-heating and serving.Cooling time not included...if you're in a rush and have a hand blender you don't have to cool. This can look special with a swirl of cream on top for those unexpected guests.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut sweet potatoes into 1'' cubes, set aside.
- In large saucepan, heat oil over medium heat.
- Add onion, garlic, ginger and curry paste.
- Cook, stirring occasionally for 3 minutes or until softened.
- Add sweet potatoes, stir for 1 min or until coated.
- Add broth and bring to boil.
- Reduce heat, cover and simmer 10 min or until potatoes are tender.
- Cool.
- Puree cooled soup in blender.
- Reheat and serve.
Nutrition Facts : Calories 139.7, FatContent 4.9, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 800.2, CarbohydrateContent 17.6, FiberContent 2.4, SugarContent 4.6, ProteinContent 6.3
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- 1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until rendered and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate and set aside. 2. Drain all but about 2 tablespoons of fat from the Dutch oven and return to medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the sweet potato and thyme, and season generously with salt and pepper. 3. Add the chicken stock and bring to a boil; reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are tender, 25 to 30 minutes. 4. Remove from the heat and stir in the half-and-half. Stir in the kale and allow to wilt slightly; taste and adjust the seasoning as needed. Ladle into serving bowls and top with the reserved bacon.
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