Creamy Sweet Potato With Ginger Soup

Servings:
8

Yield:
6 to 7 cups

Ingredients

Directions

Gather the ingredients.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

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.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

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.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

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.

Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Nutrition Facts (per serving)