Velvety smooth soothing soup with zip! Serve hot with dollop of sour cream and garnish of chopped chives.
Original recipe makes 8 servings
Ingredients
3 sweet potatoes
4 potatoes, peeled and quartered
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
10 cups water
1 1/2 tablespoons all-purpose flour
1/4 cup chicken broth
3/8 cup buttermilk
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt to taste
ground black pepper to taste
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PREP
20 mins
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COOK
1 hr 15 mins
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READY IN
1 hr 35 mins
Directions
- Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
- Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
- Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
- Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
Nutrition
Calories: 175 kcal
Carbohydrates: 32.8 g
Cholesterol: 4 mg
Fat: 3.6 g
Fiber: 4.4 g
Protein: 3.8 g
Sodium: 57 mg