Save on Pinterest

Spiced Sweet Potato Soup

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
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    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

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.

Recommended Video