Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.

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  • Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)

  • Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.

  • Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.

Nutrition Facts

175 calories; protein 3.8g 8% DV; carbohydrates 32.8g 11% DV; fat 3.6g 6% DV; cholesterol 4.3mg 1% DV; sodium 56.9mg 2% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/13/2006
I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. I also used 1 10 oz. can of broth and cut the water to compensate. Cut the thyme and add 1/4 to 1/2 cup chopped cilantro 2 tsp paprika 1/4 tsp. curry powder and 1/4 tsp. cinnamon. Increase the buttermilk to 1 1/2 cups. Garnish with cilantro and sour cream instead of chives. Brilliant. This had a great color and consistency. I expected a more earthy filling quality but it's even better the next morning. You could make it entirely vegetarian by using vegetable broth. Oh I forgot to mention that I do this in the slow cooker: Peel and chop your root veggies and let them cook in the broth on high for 4-6 hours. Reduce the heat to LOW add the spices and buttermilk and cook for another hour. Use an immersion blender to purée it all. It's easier than transferring it to a traditional blender Read More
(23)

Most helpful critical review

Rating: 2 stars
07/15/2003
I found this to be a little bland. Perhaps could have used more broth and less water? Read More
(8)
19 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
03/12/2006
I switched the numbers for the potatoes and sweet potatoes so that there are more sweet potatoes. I also used 1 10 oz. can of broth and cut the water to compensate. Cut the thyme and add 1/4 to 1/2 cup chopped cilantro 2 tsp paprika 1/4 tsp. curry powder and 1/4 tsp. cinnamon. Increase the buttermilk to 1 1/2 cups. Garnish with cilantro and sour cream instead of chives. Brilliant. This had a great color and consistency. I expected a more earthy filling quality but it's even better the next morning. You could make it entirely vegetarian by using vegetable broth. Oh I forgot to mention that I do this in the slow cooker: Peel and chop your root veggies and let them cook in the broth on high for 4-6 hours. Reduce the heat to LOW add the spices and buttermilk and cook for another hour. Use an immersion blender to purée it all. It's easier than transferring it to a traditional blender Read More
(23)
Rating: 5 stars
04/28/2003
This is a very exotic soup: the spices give it a wonderful Middle Eastern flavor. Its thick enough that it could almost be used as a party dip with pita bread... Guaranteed to impress! Read More
(19)
Rating: 4 stars
10/12/2005
I had a sweet potato bisque when I was back in college that reminded me a lot of pumpkin pie -- I was hoping that this recipe might get me something similar. I made a few changes to start -- I upped the number of sweet potatoes to 4 and regular potatoes to about 2.5. I used regular baking potatoes but I think Yukons might work better next time. Along with the onions and garlic I sauteed about a 1/3 cup carrots. I decreased the water to 6 cups and made up the difference with chicken stock. After the spices were added I also added about 3/4 cup brown sugar (slightly too much) about 1 generous tablespoon cinnamon and a full pint of lowfat buttermilk. While the spices do give this dish a zing the sweet potato flavor is sorely lacking. I will likely up the number of sweet potatoes next time to 5 or 6 and definitely cut back on the amount of regular potatoes nutmeg and thyme as they were a bit overpowering. Read More
(10)
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Rating: 2 stars
07/15/2003
I found this to be a little bland. Perhaps could have used more broth and less water? Read More
(8)
Rating: 4 stars
10/27/2006
This was good. I did it with about 9 sweet potatoes (no regular potatoes) about 6 or 7 cups of milk and no water or chicken stock a cup of apple juice subbed garam masala chili powder fresh grated nutmeg & cumin for the other spices. Added a little brown sugar at the end. It was just sweet and spicy enough for us. I think the buttermilk was the only thing i kept and it was good. I just added some vinegar to a couple cups of milk and put that in at the end after pureeing. I will keep this but I would never make it with just water. I like creamy soup. Read More
(4)
Rating: 5 stars
08/14/2003
A really interesting and tasty soup. I replaced two of the sweet potatoes with carrots when I realized I didn't have as many leftover baked sweet potatoes as I thought. Still a delicious recipe though. Read More
(4)
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Rating: 5 stars
07/16/2006
This was a wonderfully creamy soup. I served it with a crusty baguette bread at a 5 course meal to a bunch of girls at camp. They loved it! It was missing something however. I never quite put my finger on what it was actualyl missing but something was a little off. It was still wonderful! Read More
(4)
Rating: 3 stars
01/13/2007
I expected more flavor from this recipe. The taste of the sweet potatoes was minmal even though they were roasted to carmelize the sugars and enhance the flavor. The ratio of broth to water should be bit higher. I added a little brown sugar and hot paprika later which raised the recipe from 3 to 4 stars. Read More
(4)
Rating: 1 stars
01/02/2008
The proportions on this seem very off. The recipe says it serves eight but it made a lot more than that. This sounded really good but turned out quite dissapointing. Read More
(4)