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Sweet and Spicy Sweet Potato Soup

Julie Julie

"A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!"
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50 m servings 221 cals
Original recipe yields 8 servings

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  1. Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
  2. Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.


  • Cook's Note:
  • Granny Smith or McIntosh apples work well; can also substitute pears if you have them on hand. The amount of salt you need will depend on how salty your chicken broth is. This is an easy recipe to make vegetarian, too; just substitute the chicken broth for vegetable or mushroom broth.

Nutrition Facts

Per Serving: 221 calories; 6 g fat; 39.8 g carbohydrates; 4 g protein; 5 mg cholesterol; 1189 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I loved the flavor of this soup. The ginger and lime are perfect flavors with sweet potatoes. I used raw sweet potatoes instead of canned and so added them with the apples. This turned out a ...

Adding a garnish swirl of cream or coconut milk at the end makes this recipe look and taste fancy.