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Quick and Easy Sweet Potato Soup Recipe

Recipe by: ajennerjahn

"Sweet potatoes are cooked in chicken broth, pureed, and then seasoned with with nutmeg, ginger, cinnamon and cayenne, and made even creamier (but still low-fat) by adding fat-free half-and-half."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook30 m
Ready In45 m

1Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
2Puree the sweet potatoes with the broth using an immersion blender until smooth.
3Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
4Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
5Ladle soup into bowls; garnish with toasted pecans.

Footnotes

Cook's Notes:
To avoid dirtying a blender and a bowl, use an immersion blender right in the pot.
Optionally, saute onions and garlic in a small amount of oil or butter in the pot before adding sweet potatoes.
Any ingredient can be substituted: you can use butternut squash instead of the sweet potatoes; 1/2 teaspoon of orange extract instead of the liqueur; vegetable stock or water instead of the chicken stock; different spices, according to your own taste.
If you like your soup sweeter, add a tablespoon of maple syrup or brown sugar.

Ingredients