Quick and easy sweet potato soup

    (3)
    45 min

    Sweet potatoes cooked in chicken stock are seasoned with with nutmeg, ginger, cinnamon and cayenne in this quick and easy soup recipe. If you're making it for dinner guests, add a splash of Cointreau® and top with chopped pecans.


    2 people made this

    Ingredients
    Serves: 4 

    • 3 large sweet potatoes, peeled and cut into small pieces
    • 1.4L chicken stock
    • 1 tablespoon Cointreau(R)
    • 120ml 0% fat creme fraiche
    • 3/4 teaspoon ground nutmeg
    • 1/2 teaspoon freshly grated ginger
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper (optional)
    • salt and freshly ground black pepper to taste
    • 25g chopped pecans

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

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

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    0

    I really like this soup. It's super easy and the cayenne pepper gives a nice little kick.  -  23 Apr 2016  (Review from Allrecipes US | Canada)

    by
    0

    I'm a novice soup maker and this recipe was easy to follow. I did add some nutmeg and a few drops of habanero hot sauce. I replaced the fat free half and half with half the amount of heavy whipping cream as it was all that I had on hand. I will be making this again!!!!  -  05 Apr 2016  (Review from Allrecipes US | Canada)

    by
    0

    I loved how easy this recipe was! That said, it definitely needed some tweaking. I made it exactly as written and felt the soup was missing something. I ended up adding 1-2tbsp of brown sugar and that really livened things up. I also thought it was too heavy on the nutmeg. I'd suggest using half the amount of nutmeg, but doubling the cinnamon because I could barely taste it. I also couldn't really taste the Cointreau, so I suggest doubling the amount. This makes large portions, which I liked. No wimpy tiny bowls of soup like some other recipes I've made.  -  29 Nov 2015  (Review from Allrecipes US | Canada)

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