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Sweet Potato Soup

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

This soup is simple to prepare, easy to serve, and great in any season.    

Makes4 generous servings

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time40 min

Cooking Time - Text40

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer

Dietary Considerationegg-free, gluten-free, healthy, high fiber, kosher, low cholesterol, low saturated fat, low-fat, peanut free, soy free, vegetarian

Equipmentblender

Mealdinner, lunch

Moodblue, stressed

Taste and Texturecreamy, savory

Type of Dishhot soup

Ingredients

  • 1 onion, coarsely chopped
  • 1 pound sweet potatoes (2 medium), peeled and diced
  • 3 ½ cups vegetable stock
  • ¾ cup milk
  • 2 teaspoons fresh lemon juice, or to taste
  • 1/8 teaspoon ground nutmeg
  • Kosher salt
  • Freshly ground black pepper

Instructions

Place the onion, sweet potatoes, and stock in a large saucepan and bring to a boil over high heat. Reduce the heat, cover, and cook until the sweet potatoes are soft, about 25 minutes.

Remove from the heat and cool slightly. Transfer to a blender and puree in batches until smooth.

Return the soup to the saucepan, and place over medium heat. Add the milk and heat through. Add the lemon juice and nutmeg and season with salt and pepper to taste.

Return the soup to the saucepan, and place over medium heat. Add the milk and heat through. Add the lemon juice and nutmeg and season with salt and pepper to taste.

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