Sherried Sweet Potato Soup Recipe

5 1 1
Sherried Sweet Potato Soup Recipe
Sherried Sweet Potato Soup Recipe photo by Taste of Home
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Sherried Sweet Potato Soup Recipe

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5 1 1
Publisher Photo
I stir up a pot of my smooth, spiced sweet potato soup when I want something out of the ordinary for guests. Using an immersion blender will result in a creamier texture.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 4 large sweet potatoes, peeled and cubed
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 3 cans (14 ounces each) chicken broth
  • 1 cup heavy whipping cream
  • 1/3 cup sherry
  • 1 tablespoon lime juice
  • 2 tablespoons minced fresh cilantro

Directions

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Mash potatoes; set aside.
In a large saucepan, saute onion in butter until tender. Add the garlic, cumin, salt, ginger, coriander, cinnamon and cardamom; cook for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended.
Add cream and sherry; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in lime juice. Cool slightly. In a blender, process soup in batches until smooth. Garnish with cilantro. Yield: 8 servings.
Originally published as Sherried Sweet Potato Soup in Taste of Home Christmas Annual Annual 2013, p38

  • 4 large sweet potatoes, peeled and cubed
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 3 cans (14 ounces each) chicken broth
  • 1 cup heavy whipping cream
  • 1/3 cup sherry
  • 1 tablespoon lime juice
  • 2 tablespoons minced fresh cilantro
  1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Mash potatoes; set aside.
  2. In a large saucepan, saute onion in butter until tender. Add the garlic, cumin, salt, ginger, coriander, cinnamon and cardamom; cook for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended.
  3. Add cream and sherry; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in lime juice. Cool slightly. In a blender, process soup in batches until smooth. Garnish with cilantro. Yield: 8 servings.
Originally published as Sherried Sweet Potato Soup in Taste of Home Christmas Annual Annual 2013, p38

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Jauntybutterfly User ID: 5555690 238937
Reviewed Dec. 7, 2015

"This recipe surprised me as to how very good it was. It sounded good with some interesting possibilities, but it was truly excellent! I couldn't find my cardamom and since it called for only 1/8 tsp., I made the recipe without it, but I discovered every ingredient added to its exquisite flavor, so I can't wait to make the recipe again with the cardamom. You may think the cilantro is only a garnish, but it truly added its own essential flavor, and putting it in the blender before serving is very important. I don't own an immersion blender, but it will be on my Christmas list this year. I rate this a 10 plus."

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