Sherried Sweet Potato Soup

Name: Sherried Sweet Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings.
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

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.

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; 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.

Nutrition Facts

1 cup: 337 calories, 14g fat (9g saturated fat), 45mg cholesterol, 903mg sodium, 46g carbohydrate (19g sugars, 6g fiber), 5g protein.

Reviews

Click stars to rate

Average Rating:

Jauntybutterfly

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.