Quick and Easy Sweet Potato Soup

Serves: 4

Sweet potatoes are cooked in chicken broth, pureed, and then seasoned with with nutmeg, ginger, cinnamon and cayenne, and made even creamier by adding half-and-half.

Prep Time:
Cook Time:
Total Time:


3 large sweet potatoes, peeled and cut into small pieces
6 cups chicken broth
1 tablespoon orange juice concentrate
1/2 cup half and half
3/4 teaspoon ground nutmeg
1/2 teaspoon freshly grated ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
salt and ground black pepper to taste
1/4 cup chopped pecans


Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange juice concentrate into the boiling broth, and cook until the potatoes are tender, about 25 minutes.

Puree the sweet potatoes with the broth using an immersion blender until smooth.

Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.

Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.

Ladle soup into bowls; garnish with toasted pecans.

Source: allrecipes.com

Add Recipe to Cook'n

blog comments powered by Disqus