Spiced Sweet Potato Soup

Name: Spiced Sweet Potato Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 12 servings (2-1/4 quarts)
Ingredients: 2 pounds sweet potatoes (about 4 medium), peeled and chopped; 1 large sweet onion, finely chopped; 1 medium sweet red pepper, finely chopped; 1-1/2 teaspoons curry powder; 1 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon grated lemon zest; 1/8 teaspoon coarsely ground pepper; 6 cups reduced-sodium chicken broth; Salted pumpkin seeds or pepitas, optional

Total Time Prep: 20 min. Cook: 6 hours

Yield 12 servings (2-1/4 quarts)

Test Kitchen Approved

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

2 pounds sweet potatoes (about 4 medium), peeled and chopped
1 large sweet onion, finely chopped
1 medium sweet red pepper, finely chopped
1-1/2 teaspoons curry powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon grated lemon zest
1/8 teaspoon coarsely ground pepper
6 cups reduced-sodium chicken broth
Salted pumpkin seeds or pepitas, optional

Directions

In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender.
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.

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

Recipe Creator