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SOUPS/SALADS/SIDES
CREAMY SWEET POTATO SOUP
This velvety soup is perfect for a brisk fall day.
Makes about 3 cups
1. Put the butter in a medium to large pot over low
heat.
2. While butter is heating, prepare the vegetables.
Insert the chopping blade into the work bowl of the
food processor. Add the garlic, ginger and leek, and
pulse until fi nely chopped, about 8 to 10 times. Put
into the pot with a pinch each of the salt and pepper.
Sauté until softened, about 8 minutes (you want the
heat to be low so the vegetables do not pick up any
color).
3. While vegetables are cooking, remove the chopping
blade and insert the medium slicing disc. Slice the
potatoes on High. Add to the softened vegetables
and stir to fully combine. Add the cinnamon, cayenne
and broth, and increase heat to bring mixture to a
boil. Once boiling, reduce heat to maintain a simmer.
Allow to simmer until potatoes are tender, about 15
minutes.
4. Using a slotted spoon, transfer the soup solids to the
food processor and transfer liquid to a measuring cup
(this will make it easier to add to the food processer
while puréeing). Process on High to purée and while
processing, slowly add the hot cooking liquid to the
food processor. Process on High for about 2 minutes
for a smooth consistency.
5. Return the soup to the saucepan to re-warm. Stir in
the cream if using. Taste and adjust seasoning
accordingly.
6. Serve immediately.
Nutritional information per serving (1 cup):
Calories 221 (66% from fat) • carb. 17g • pro. 1g • fat 16g
• sat. fat 11g • chol. 55mg • sod. 598mg • calc. 29mg • fi ber 2g
2 TABLESPOONS UNSALTED BUTTER
1 GARLIC CLOVE
1 ½-INCH PIECE GINGERROOT,
PEELED
1 LEEK, TRIMMED AND CUT INTO
2-INCH PIECES
½ TEASPOON KOSHER SALT, DIVIDED
PINCH FRESHLY GROUND BLACK
PEPPER
2 MEDIUM SWEET POTATOES (ABOUT
1 POUND), PEELED AND CUT TO
FIT THE FEED TUBE (RESERVE IN
COLD WATER IF NOT USING
IMMEDIATELY)
¼ TEASPOON GROUND CINNAMON
PINCH CAYENNE
2 CUPS CHICKEN OR VEGETABLE
BROTH, LOW SODIUM
½ TO ¾ CUP HEAVY CREAM (OPTIONAL)