Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A rich, creamy, savory sweet potato soup with a little hint of spice and sweetness!

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Recipe Summary

cook:
40 mins
total:
50 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 15 to 20 minutes. Drain. Let cool until safe to handle. Cut into medium pieces.

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  • Melt butter in a skillet over medium heat. Add onion and garlic. Cook and stir until onion is translucent and slightly browned, about 5 minutes. Pour in chicken stock and bring to a boil. Add the sweet potato, cumin, ginger, black pepper, brown sugar, cinnamon, and red pepper flakes. Cook until flavors come together and sweet potato is soft, about 10 minutes.

  • Puree soup with an immersion blender until smooth.

Cook's Note:

Use margarine instead of butter and substitute broth for stock if preferred.

Nutrition Facts

175 calories; protein 3.4g; carbohydrates 35.8g; fat 2.8g; cholesterol 5.7mg; sodium 439.7mg. Full Nutrition
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