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Creamy Sweet Potato and Ginger Soup

2 Tbsp olive oil
1 1/2 pound peeled raw sweet potatoes, cut into one inch chunks
1 lg onion, diced
1 Tbsp butter
1 pinch sugar
3 cloves garlic
1 1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp cayenne pepper
3 cups chicken broth
1 1/2 cups half and half cream
Salt and pepper to taste

Heat oil over med high heat in a deep pot. Add sweet potatoes, onion and saute for 10 min. Add butter at a lower heat and then add garlic and sugar. Cook an additional 10 min. Add ginger, nutmeg, and cayenne pepper, and cook another minute. Add broth and bring to a simmer. Cook an additional 10 more min. Place into the blender and puree. Return to pan and add enough cream to make the mixture appear soup-like and thick. Heat through. Delicious!

Tried and True recipe from Jacquie Nagy