Ingredients

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.

Reviews & Comments 10

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  • optimistic1_2 4 years ago
    Am a big lover of sweet potatoes....this soup sounds wonderful!
    Thanx for the great post.
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  • otterpond 4 years ago
    Great blend of spices. I'm a big sweet potato fan.
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  • storen08 4 years ago
    looks yummy!
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  • pleclare 4 years ago
    Yummo!!!
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  • mbelisle 4 years ago
    This sounds great! I will try it as soon as I get back from the lake next week. Thanks!
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  • chuckieb 4 years ago
    Wow Val...this does indeed look scrumptious. This might be a perfect soup for Thanksgiving Dinner. Thanks for sharing!
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  • cuzpat 4 years ago
    Sound very good!
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  • 22566 4 years ago
    Thank-you for this nice sounding soup recipe,will try it this fall.
    Kind Regards
    Joyce
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  • jkirk 4 years ago
    This sounds nice and creamy, just the way I like soup.
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  • ladychablis 4 years ago
    I, too, have been making a lot of soups lately? why? don't know. It's not the right time of year, still, this soup hits the spot!
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