Reviews (1)        Add Rating & Review     13 Ratings   5 star values:        5    4 star values:        5    3 star values:        3    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: 5 stars       12/03/2014   Served this as the first course on Thanksgiving and it was perfect! A great thick and creamy soup without the dairy. The dollop of sour cream cooled the heat for those that don't tolerate spice well. Immersion blender is a must with this recipe for easy blending and clean up. Will make this for Christmas eve as an appetizer...Spicy Sweet Potato Soup Shooters!

Back to Spicy Sweet-Potato Soup All Reviews for Spicy Sweet-Potato Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 1/4 teaspoons ground cardamom 1 teaspoon ground turmeric 3/4 teaspoon ground cinnamon 1/3 teaspoon chili powder 1 tablespoon unsalted butter 1 tablespoon olive oil 2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup) 1 large onion, cut into 1/4-inch dice 4 sweet potatoes, cut into 1/2-inch dice 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch dice 2 carrots, cut into 1/2-inch dice 3 quarts Basic Chicken Stock for Chicken and Kale Soup Coarse salt and freshly ground pepper Radish sprouts, for garnish (optional)

Cook’s Notes This soup can be refrigerated in airtight containers for up to three days or frozen for up to three months.

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 1/4 teaspoons ground cardamom 1 teaspoon ground turmeric 3/4 teaspoon ground cinnamon 1/3 teaspoon chili powder 1 tablespoon unsalted butter 1 tablespoon olive oil 2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup) 1 large onion, cut into 1/4-inch dice 4 sweet potatoes, cut into 1/2-inch dice 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch dice 2 carrots, cut into 1/2-inch dice 3 quarts Basic Chicken Stock for Chicken and Kale Soup Coarse salt and freshly ground pepper Radish sprouts, for garnish (optional)

Directions

Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.

Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.

Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.

Cook’s Notes This soup can be refrigerated in airtight containers for up to three days or frozen for up to three months.

Cook’s Notes

This soup can be refrigerated in airtight containers for up to three days or frozen for up to three months.

Reviews (1)

 Add Rating & Review     13 Ratings   5 star values:        5    4 star values:        5    3 star values:        3    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: 5 stars       12/03/2014   Served this as the first course on Thanksgiving and it was perfect! A great thick and creamy soup without the dairy. The dollop of sour cream cooled the heat for those that don't tolerate spice well. Immersion blender is a must with this recipe for easy blending and clean up. Will make this for Christmas eve as an appetizer...Spicy Sweet Potato Soup Shooters!

Reviews (1)

Add Rating & Review     13 Ratings   5 star values:        5    4 star values:        5    3 star values:        3    2 star values:        0    1 star values:        0

Add Rating & Review

13 Ratings 5 star values: 5 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0

13 Ratings 5 star values: 5 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0

13 Ratings 5 star values: 5 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0

  • 5 star values: 5 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       12/03/2014   Served this as the first course on Thanksgiving and it was perfect! A great thick and creamy soup without the dairy. The dollop of sour cream cooled the heat for those that don't tolerate spice well. Immersion blender is a must with this recipe for easy blending and clean up. Will make this for Christmas eve as an appetizer...Spicy Sweet Potato Soup Shooters!

    Martha Stewart Member

    Rating: 5 stars 12/03/2014

Served this as the first course on Thanksgiving and it was perfect! A great thick and creamy soup without the dairy. The dollop of sour cream cooled the heat for those that don’t tolerate spice well. Immersion blender is a must with this recipe for easy blending and clean up. Will make this for Christmas eve as an appetizer…Spicy Sweet Potato Soup Shooters!

Rating: 5 stars

All Reviews for Spicy Sweet-Potato Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spicy Sweet-Potato Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest