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Spiced Sweet Potato Soup

Total Time

Prep: 20 min. Cook: 6 hours

Makes

12 servings (2-1/4 quarts)

This Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. —Lisa Speer, Palm Beach, Florida
Spiced Sweet Potato Soup Recipe photo by Taste of Home

Ingredients

  • 2 pounds sweet potatoes (about 4 medium), peeled and chopped
  • 1 large sweet onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon coarsely ground pepper
  • 6 cups reduced-sodium chicken broth
  • Salted pumpkin seeds or pepitas, optional

Directions

  1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
  2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.

Nutrition Facts

3/4 cup: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 489mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 3g protein.

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