Taste of Home
Spiced Sweet Potato Soup
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 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
Ingredients
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2 pounds sweet potatoes (about 4 medium), peeled and chopped
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1 large sweet onion, finely chopped
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1 medium sweet red pepper, finely chopped
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1-1/2 teaspoons curry powder
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1 teaspoon sea salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground allspice
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1/4 teaspoon grated lemon zest
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1/8 teaspoon coarsely ground pepper
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6 cups reduced-sodium chicken broth
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Salted pumpkin seeds or pepitas, optional
Directions
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1.
In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
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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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