Creamy Sweet Potato With Ginger Soup
INGREDIENTS
2 tablespoons olive oil
1 ½ pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons Orange Ginger Spice Blend
½ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
DIRECTIONS
- Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion and saute for around 7 to 8 minutes.
- Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add Orange Ginger Spice Blend, nutmeg, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
