Creamy Sweet Potato With Ginger Soup

4.6
(78)

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

5
5
5
5
Servings:
8
Yield:
6 to 7 cups

Ingredients

  • 2 tablespoons olive oil

  • 1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks

  • 1 large onion, cut into large dice

  • 1 tablespoon butter

  • 1 pinch sugar

  • 3 large garlic cloves, thickly sliced

  • 1 ½ teaspoons ground ginger

  • ½ teaspoon ground nutmeg

  • teaspoon cayenne pepper

  • 3 cups chicken broth, homemade or from a carton or can

  • 1 ½ cups half-and-half (or whole milk)

  • Salt and freshly ground pepper, to taste

  • Garnish: chopped honey-roasted peanuts

Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.

  2. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

  4. Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.

  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

194 Calories
11g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 194
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 24%
Cholesterol 38mg 13%
Sodium 91mg 4%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 4g
Vitamin C 5mg 23%
Calcium 85mg 7%
Iron 1mg 4%
Potassium 393mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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