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Sweet Potato & Ginger Soup

Jim Grant

"This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches."
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1 h 10 m servings 226 cals
Original recipe yields 8 servings

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  1. Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.
  2. Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

Nutrition Facts

Per Serving: 226 calories; 8.5 g fat; 34.5 g carbohydrates; 3.6 g protein; 6 mg cholesterol; 337 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Gourmet .. and delicious!

This is great! Nice consistency. Very easy to make and not much cleanup. I used plain Greek yogurt and lemon juice instead of sour cream. Easily made with an immersion blender. Next time I will ...