Chat ‘n’ Chew’s Sweet Potato Soup
Published December 20, 1994
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 large sweet potatoes
8 carrots
1 large onion, chopped
1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 teaspoon ground nutmeg
1 tablespoon salt
2 tablespoons fresh ground pepper
1 cup heavy cream
1 cup milk
½ red bell pepper, minced
3 sprigs parsley, chopped
Nutritional analysis per serving (6 servings)
37 grams carbs; 49 milligrams cholesterol; 327 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 7 grams fiber; 723 milligrams sodium; 6 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, boil sweet potatoes and carrots until very soft. Drain, peel and cube.
- Step 2
Saute onions in oil until soft.
- Step 3
Put sweet potatoes, onion, carrots and spices in food processor, and puree until slightly chunky.
- Step 4
Add cream and milk until desired consistency is reached.
- Step 5
If desired, simmer over low heat for 5 minutes.
- Step 6
Garnish with bell pepper and parsley.
Private Notes
Comments
Very tasty but significant changes were required. Used 2 large sweet potatoes, 1lb 6 oz, and twice the liquid was required before my Vita mix could blend it - and I had to blend it in batches. Used 1 tbls black pepper and it was quite piquant and dominant. Wish they used weights in these recipes!