Southwest Sweet Potato Soup
Print Category Sweet potatoe Thematic No thematic Source dairygoodness Evaluation
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Ingredients
- 2 tbsp (30 mL) butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 1/2 tsp (7 mL) chili powder
- 3 cups (750 mL) vegetable or chicken stock
- 5 cups (1.25 L) cubed peeled sweet potatoes (about 2 large)
- 1 cup (250 mL) milk
- 2 tbsp (30 mL) freshly squeezed lime or lemon juice
- 1 cup (250 mL) 35% whipping Cream
- Salt and pepper
Preparatiion
- In large pot, melt butter over medium heat. Add garlic, onion and chili powder; cook, stirring, for about 5 min or until soft. Add stock and sweet potatoes; bring to simmer. Simmer until potatoes are soft, about 15 min.
- In blender or food processor, in batches, or with immersion blender, purée until very smooth.
- Return soup to pot (if necessary) and reheat over medium-low heat until steaming. Stir in Milk and lime juice; season to taste with salt and pepper. Heat, stirring, until steaming.
- In a small bowl, lightly whip Cream until thickened but does not form peaks. Gently stir three-quarters into soup. Ladle soup into warmed bowls; drizzle with remaining whipped Cream on top of each serving.
Cook commentary
6-8 servings
Cooking Tip: When peeling sweet potatoes, peel and chop one at a time and place in a bowl with the stock to reduce browning. Soup can be prepared to the end of step 2, cooled, covered and refrigerated for up to 2 days or frozen for 3 months. Thaw, if necessary, before step 3.
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