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My review
Quick and Easy Sweet Potato Soup
ajennerjahn
"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."
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Ingredients
45 m servings 375 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
Footnotes
- Cook's Notes:
- To avoid dirtying a blender and a bowl, use an immersion blender right in the pot.
- Optionally, saute onions and garlic in a small amount of oil or butter in the pot before adding sweet potatoes.
- Any ingredient can be substituted: you can use butternut squash instead of the sweet potatoes; 1/2 teaspoon of orange extract instead of the liqueur; vegetable stock or water instead of the chicken stock; different spices, according to your own taste.
- If you like your soup sweeter, add a tablespoon of maple syrup or brown sugar.
Nutrition Facts
Per Serving: 375 calories; 5.7 g fat; 74.4 g carbohydrates; 6.8 g protein; 2 mg cholesterol; 271 mg sodium. Full nutrition
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Reviews
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Newest
4/24/2016
I really like this soup. It's super easy and the cayenne pepper gives a nice little kick.
4/5/2016
I'm a novice soup maker and this recipe was easy to follow. I did add some nutmeg and a few drops of habanero hot sauce. I replaced the fat free half and half with half the amount of heavy whip...