Cream of Sweet Potato Soup
Ingredients
- 3 large sweet potatoes
- 3 (14 ounce) cans low-sodium chicken broth
- ¼ cup brown sugar, or more to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- ⅓ cup heavy cream
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
- Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
- Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.
Source
Original recipe: View Original