sweet potato soup

Makes 8 servings

The whipped cream garnish is by no means mandatory, but it’s pretty tasty. You can use your blender or even hand whip the ingredients. For a vegetarian soup, use vegetable broth in place of the chicken broth.

Ingredients

  • 3 tablespoons butter
  • 1/2 cup chopped celery
  • 1 1/4 cups chopped onion
  • 1 garlic clove, minced
  • 3/4 cup chopped leek (white and light green parts)
  • 3 cups peeled and sliced sweet potatoes
  • 1 quart chicken broth
  • 3 tablespoons creamy peanut butter
  • 1/4 cinnamon stick
  • 1 1/2 cups heavy cream
  • 2 1/2 tablespoons molasses
  • Freshly grated nutmeg, to taste
  • Salt, to taste
  • 3/4 cup roasted peanuts, roughly chopped

Directions

  1. Melt the butter in a soup pot over medium heat. Add the celery, onion, garlic and leek. Stir to coat evenly with butter. Cook, stirring frequently, until the vegetables are softened, 4 to 6 minutes.

  2. Add the sweet potatoes, broth, peanut butter, and cinnamon stick. Bring to a simmer and cook until the potatoes are fully tender, about 25 minutes.

  3. Remove and discard the cinnamon stick. Transfer the mixture to a blender and carefully blend until smooth. Alternately, blend the soup with an immersion blender.

  4. Return the soup to the soup pot and place over low heat. Add 1/2 cup of the cream. Season to taste with salt. Keep warm but do not boil.

  5. Place the remaining 1 cup heavy cream, molasses, nutmeg, and a pinch of salt into a blender and blend on high until creamy and thickened. Serve the soup in heated bowls, garnished with the whipped cream and chopped peanuts.

CIA FOODIES


Sweet Potato and Peanut Soup

sweet potato soup
Makes 8 servings

The whipped cream garnish is by no means mandatory, but it’s pretty tasty. You can use your blender or even hand whip the ingredients. For a vegetarian soup, use vegetable broth in place of the chicken broth.

Ingredients

  • 3 tablespoons butter
  • 1/2 cup chopped celery
  • 1 1/4 cups chopped onion
  • 1 garlic clove, minced
  • 3/4 cup chopped leek (white and light green parts)
  • 3 cups peeled and sliced sweet potatoes
  • 1 quart chicken broth
  • 3 tablespoons creamy peanut butter
  • 1/4 cinnamon stick
  • 1 1/2 cups heavy cream
  • 2 1/2 tablespoons molasses
  • Freshly grated nutmeg, to taste
  • Salt, to taste
  • 3/4 cup roasted peanuts, roughly chopped

Directions

  1. Melt the butter in a soup pot over medium heat. Add the celery, onion, garlic and leek. Stir to coat evenly with butter. Cook, stirring frequently, until the vegetables are softened, 4 to 6 minutes.

  2. Add the sweet potatoes, broth, peanut butter, and cinnamon stick. Bring to a simmer and cook until the potatoes are fully tender, about 25 minutes.

  3. Remove and discard the cinnamon stick. Transfer the mixture to a blender and carefully blend until smooth. Alternately, blend the soup with an immersion blender.

  4. Return the soup to the soup pot and place over low heat. Add 1/2 cup of the cream. Season to taste with salt. Keep warm but do not boil.

  5. Place the remaining 1 cup heavy cream, molasses, nutmeg, and a pinch of salt into a blender and blend on high until creamy and thickened. Serve the soup in heated bowls, garnished with the whipped cream and chopped peanuts.

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