Creamy Sweet Potato With Ginger Soup Recipe #380275
This is basically Pam Anderson's recipe with a few minor changes. A favorite around our house.
by swiz58
45 min | 20 min prep
SERVES 4
- 2 tablespoons olive oil
- 1 1/2 lbs sweet potatoes, cut into 1-inch chunks
- 1 large onion, cut into large dice
- 1 tablespoon butter
- 1 pinch sugar
- 4 large garlic cloves, thickly sliced
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 3 cups chicken broth
- 1 1/2 cups half-and-half (or heavy cream)
- salt & freshly ground black pepper, to taste
- Heat oil over medium-high heat in a large, deep sauté pan until shimmering.
- Add sweet potatoes, then onion; sauté, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, nutmeg and cayenne pepper; continue to sauté until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute.
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
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5 stars