Ingredients50 m servings 175
- 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.
- 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.
Per Serving: 175 calories; 2.8 35.8 3.4 6 440 Full nutrition
ReviewsRead all reviews 3
Soooo disappointed. Made this because I'm on the Weight Watchers Purple plan and sweet potatoes are free and most ingredients are free on this recipe. However, it was way too spicy and not a ple...
I thought it was just ok, Mine also needed another 1/2 cup of broth. Its not what I consider a big hearty soup, but with a sandwich for a lunch it would be alright. The taste reminds me of a squ...