Sherried Sweet Potato Soup

  Lunch

I stir up a pot of my smooth, spiced sweet potato soup when I want something out of the ordinary for guests. Using an immersion blender will result in a creamier texture.

Sherried Sweet Potato Soup

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 8 servings.

Ingredients

  • 4 large sweet potatoes, peeled and cubed
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 3 cans (14 ounces each) chicken broth
  • 1 cup heavy whipping cream
  • 1/3 cup sherry
  • 1 tablespoon lime juice
  • 2 tablespoons minced fresh cilantro

Instructions

  • 1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside.
  • 2. In a large saucepan, saute onion in butter until tender. Add the garlic, cumin, salt, ginger, coriander, cinnamon and cardamom; cook for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended.
  • 3. Add cream and sherry; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in lime juice. Cool slightly. In a blender, process soup in batches until smooth. Garnish with cilantro.

Nutrition Facts

1 cup: 337 calories, 14g fat (9g saturated fat), 45mg cholesterol, 903mg sodium, 46g carbohydrate (19g sugars, 6g fiber), 5g protein.

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