About this recipe: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.
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
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Method Prep:15min › Cook:30min › Ready in:45min
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.
Puree the soup using an immersion blender until smooth.
Stir in creme fraiche, nutmeg, ginger, cinnamon and cayenne pepper into the soup; season with salt and pepper.
Heat a pan over medium-high heat. Toast pecans in the hot pan until fragrant.
Ladle soup into bowls; garnish with toasted pecans.