Recipe courtesy of Food Network
Spiced Sweet Potato and Garlic Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 185
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 5
- Sodium
- 308
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
Ingredients
4 tablespoons olive oil
1 cup chopped sweet onion
1 cup chopped peeled potato
2 medium cloves garlic, 1 minced and 1 thinly sliced
Pinch cayenne pepper
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 cups diced peeled sweet potato
1 tablespoon unsalted butter
Thinly sliced fresh parsley, for garnish
Directions
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
- Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
- Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
- Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
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