Sweet Potato Soup Recipe from Savory Spice

 Wonderful soup for a cold, wintery day!


YIELD
4 servings

INGREDIENTS
  • 1 medium onion
  • 2 celery stalks
  • 4 garlic cloves
  • 2 tsp. unsalted butter
  • 2 tsp. all-purpose flour
  • 5 cups vegetable broth
  • 1 cup creamy peanut butter
  • 2 large sweet potatoes, cooked and mashed
  • 1/2 cup heavy cream or half and half
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 1 tsp. Ground Coriander Seeds
  • 1 1/2 tsp. fresh ginger, grated
  • salt and pepper, to taste

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NOTES

To store, cover with plastic film and place in the fridge. It can stay there for up to three days. Thin with water before reheating. For a healthier recipe, consider mashing your own potatoes instead of buying them canned and try whole grain flours. This recipe was submitted by Emma Claire from CookNovel.com.



DIRECTIONS

Finely Mince onion, celery stalks, and garlic. In a large stock pot, melt butter and saute your onion, celery and garlic until softened. Gradually add the all-purpose flour and whisk until incorporated. Gradually add stock, then the rest of the ingredients one by one, stirring between each to make sure it blends properly. Add salt and pepper to taste. Lower the heat and let it simmer for about 15 to 20 min. If your bisque is too watery, add more flour. If texture is too thick, add a bit of water or more broth. The texture should be rather thick. Garnish and serve.



SERVING SUGGESTIONS

 Garnish with cream or chopped herbs.

THANKS TO
Emma Claire from Cook Novel blog

NUTRITION
Nut-Free
Vegetarian



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