Fusion Spiced Sweet Potato Soup
From valinkenmore 13 years ago
- 1 hour to make
- Serves 8
I have been eating a lot of soups lately and had this one today. It is absolutely wonderful. A friend gave me the recipe she got it from North Caolina Sweet Potato Commission. I know it's a little warm for soups right now but bookmark it and save it for Fall. Read more I'm sure you won't be disappointed. See less
Ingredients
- 2 tbsp. butter shopping list
- 2 tbsp. finely grated fresh ginger shopping list
- 3 stalks celery, finely chopped, about 1 cup shopping list
- 1 large onion, finely chopped, about 2 cups shopping list
- 1 tbsp. curry powder shopping list
- 1/2 tsp. cinnamon shopping list
- 1/4 tsp. cayenne pepper shopping list
- 1/8 tsp. nutmeg shopping list
- 2 1/2 lb. sweet potatoes, peeled and cut into 1/2-inch cubes shopping list
- 6 cups reduced-sodium chicken broth shopping list
- 1/2 tsp. dried thyme shopping list
- 1 small bay leaf shopping list
- 3/4 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 1/2 cup milk or half and half shopping list
- sour cream for garnish (optional) shopping list
- Chopped roasted peanuts for garnish shopping list
How to make it
- In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add Sweet Potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes or until potatoes are soft and cooked through. Remove bay leaf and transfer soup in batches to a blender or food processor and puree. Thin soup with milk or half and half. Garnish with a dollop of sour cream and chopped peanuts.
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