Thursday, October 24, 2013

Creamy Sweet Potato Soup

So when Cooking Light arrived at our house this week, the cover was of this gorgeous soup.  I instantly had to have it.  Then I saw it was Sweet Potato and went boo.  Sweet Potato Soup? Still, Sweet Potato Soup?  It sounded kind of intriguing.  I mentioned it to D and he said ok.  I think he was kind of intrigued too.

I'm not sure how hard it was but it was ready by the time I got home from work. We both liked it but decided it would be good as a first course, like if you were having Thanksgiving and were tired of the Sweet Potato Casserole with Marshmallows... you could serve this.  D said he would be interested in replacing the cumin with thyme.

We only got 4 servings (2 Cups each).  We didn't have a side.

Creamy Sweet Potato Soup

Photo by ALB

Yield: Serves 6 (serving size: about 1 1/2 cups soup)

2 pounds sweet potatoes, halved lengthwise (about 2 large)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock (such as Swanson)
1/4 teaspoon salt
6 bacon slices, cooked and crumbled
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves (optional)

1. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly; discard potato skins.

2. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper. Add stock to pan; bring to a boil. Place half of sweet potato and half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining sweet potato and stock mixture. Stir in salt. Divide soup evenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenly over top. Garnish with parsley, if desired.

Nutritional Information
Calories: 233; Fat: 6.2g; Saturated fat: 2.1g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 10.7g; Carbohydrate: 33.9g; Fiber: 5.1g; Cholesterol: 12mg; Iron: 1.4mg; Sodium: 530mg; Calcium: 123mg

Cooking Light NOVEMBER 2013

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