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.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

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

  • 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.

  • 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.)

  • 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

194 calories; 10.7 g total fat; 38 mg cholesterol; 91 mg sodium. 22 g carbohydrates; 3.6 g protein; Full Nutrition


Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2010
Wonderful! Smooth spicy soup. Just the right amount of zip. I love it! 1-1/2 pounds is basically 2 medium sweet potatoes and around 4 cups cubed. Read More
(29)

Most helpful critical review

Rating: 3 stars
08/10/2006
If I could have given this 3 and 1/2 stars I would have. I liked it but I thought there was just a little too much ginger and nutmeg. My husband thought it tasted like pumpkin pie soup! I will definitely make this again but with reduced nutmeg and ginger. I think I'd also add some cumin just to try it. Read More
(12)
71 Ratings
  • 5 star values: 47
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2010
Wonderful! Smooth spicy soup. Just the right amount of zip. I love it! 1-1/2 pounds is basically 2 medium sweet potatoes and around 4 cups cubed. Read More
(29)
Rating: 5 stars
12/28/2004
I made this for a light Christmas lunch and everyone loved it! Even my mother-in-law wanted the recipe! (She usually does all the cooking) I was proud of this soup and will serve it again for a special occasion. Read More
(25)
Rating: 5 stars
03/07/2006
An excellent soup. I tried this hoping it would be like the soup at a local restaurant. I added some extra cayenne for some kick and it was just like the restaurant. Rave reviews from my husband too. Read More
(15)
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Rating: 4 stars
03/05/2008
This was good but we liked the left-overs even more with two easy additions. I thought the soup needed a little something so I added a teaspoon of curry powder and a couple tablespoons of peanut butter to the remaining soup. It was excellent! Read More
(15)
Rating: 3 stars
08/10/2006
If I could have given this 3 and 1/2 stars I would have. I liked it but I thought there was just a little too much ginger and nutmeg. My husband thought it tasted like pumpkin pie soup! I will definitely make this again but with reduced nutmeg and ginger. I think I'd also add some cumin just to try it. Read More
(12)
Rating: 5 stars
10/28/2008
This is the best soup I have ever made. Seriously. It was exactly what I wanted it to be...creamy sweet with a little spice. YUM. My husband couldn't get enough...he said it was absolutely delicious. This recipe is definitely a keeper. Thanks! Read More
(8)
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Rating: 5 stars
02/14/2011
A wonderful savory soup. I added about an 1/8 teaspoon of cardamom and substituted a 12 ounce can of non-fat evaporated milk for the half-n-half. Don't skimp on the onion and garlic! Read More
(6)
Rating: 5 stars
01/31/2008
I used left over cooked sweet and white potatoes. I still caramelized the potatoes in the pan. I also added maybe 1-1/2 tsps of cayenne which really kicked it up. No sugar. No need for it. The potatoes are sweet already. Plus 2% milk instead of whole which I had to keep adding as the soup kept thickening Read More
(5)
Rating: 5 stars
03/10/2008
This is an awesome recipe. I have a friend that just raves about it. I have had to make it for her several times now. I really like that it is relativly simple. I also think that the honey roasted peanuts really add something to this dish. Thank you for this recipe. Read More
(5)