Y'all know there's nothing better than a hearty bowl of soup on a cold day. Unfortunately most soup recipes create large batches, much more that Bubba and I can consume. I hate wasting food, so these recipes just end up in the maybe pile. Well, I finally got smart and purchased some single serving containers. Now I can freeze any leftovers and save money by simply heating up a helping for lunch. This will come in handy now that we are in an area where the winters can be rough.
Last winter I fell in love with the sweet potato. If I'm being honest I became a little obsessed. One of my favorite restaurants featured a side of roasted root vegetables that had my taste buds popping. I've been hooked ever since. When I came across this sweet potato soup recipe in a special edition Southern Living I knew it had to be my first soup of the season.
This soup is fantastic! It's cheap to make, filling and has a touch of heat for those who prefer a little kick. Note: For this recipe you will need an immersion or regular blender.
Go ahead and chop your onion and sweet potato beforehand.
Lastly, be sure to blend your mixture until completely smooth. I broke mine up into four batches for blending making sure to have an even amount of broth and vegetables.
Sweet Potato Soup
- 2 Tbsp. butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 5 1/2 cups reduced-sodium fat-free chicken broth
- 2 lb. sweet potatoes, peeled and chopped (2 large)
- 1 cup apple cider
- 1 tsp. minced canned chipotle pepper in adobo sauce
- 1 tsp. table salt
- 2 Tbsp. fresh lime juice
- 1/2 cup sour cream
- 2 tsp. fresh lime juice
- Garnish: fresh cilantro sprigs
- Melt the butter in a large saucepan over medium-high heat; add onion, and sauté for 5-7 minutes or until tender. Add garlic; sauté for one minute. Stir in broth, sweet potatoes, apple cider, minced pepper and salt. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes or until potatoes are soft. (I chopped my sweet potato in smaller cubes to be sure they would soften within 20 minutes. Larger cubes may take longer.)
- Process the mixture with a handheld blender. If you don't have a handheld blender, let mixture cool for 10 minutes and then process, in batches, with your regular blender. Blend until smooth and return to saucepan. * If you're making this soup to freeze or for a later meal you can stop here. Let your soup cool then ladle into containers and store. Pick up from step 3 when ready to prepare for a meal.
- Cook potato mixture over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Stir in 2 Tbsp. lime juice. Whisk together sour cream and 2 tsp. lime juice. Ladle soup into bowls, and drizzle each serving with sour cream mixture.
Next week I'll be working on some savory holiday dishes and desserts. Let me know if there is a recipe you would love for me test.
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