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Easy Creamy Sweet Potato Soup

Zeke Pelaez

"This is one of my signature dishes. I made this recipe when I was 12 years old. If you want to use potato instead of sweet potato, replace the coconut milk with cow's milk. Add your favorite herbs and spices for added flavor, or just prepare it as stated."
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55 m servings 374 cals
Original recipe yields 8 servings

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  1. Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
  2. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
  3. Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

Nutrition Facts

Per Serving: 374 calories; 26.5 g fat; 32.9 g carbohydrates; 4.3 g protein; 41 mg cholesterol; 105 mg sodium. Full nutrition

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This is my first time making and eating sweet potato soup. I didn't want chunks of onion and garlic, so I pureed it all with my immersion blender. Otherwise, I followed the recipe (with no idea ...