This creamy low-fat soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. Since Creamy Sweet Potato Soup can be prepared quickly, in just under 15 minutes, it’s perfect to make in the morning to take to work.
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.
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.
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My family liked this soup. Due to a dietary restriction, I substituted the Ancho chile pepper instead of cayenne. The soup was rather bland on first tasting, but then I mixed the bacon in to the whole pot. Once the bacon cooked in with the soup, it imparted a pleasant smoky flavor. The soup's flavor was still very mild. Those who like bolder flavors will want to amp up the spices. Also, I used an immersion blender, so it was super easy to make!
We like spicy rather than sweetened sweet potato, so this was a good fit for us. It came together easily. I used an immersion blender for ease. My potatoes only needed about half the time in the microwave, so I'll need to start checking them pretty early on. I used ground instead of crushed red pepper. I'll make this again to add variety on veggie sides.
I LOVED this soup!!! Great way to use sweet potatoes, a nice warming fall dish, and quite low calorie. I only made a few alterations. Instead of using olive oil I just used the bacon fat leftover from the crumbled bacon. I also did 3 cups veggie stock 1 cup chicken stock and threw in a few bouillon cubes cause I ran out of stock. And instead of red pepper flakes which I was out of I used same amount of paprika (I HIGHLY suggest using that) gave it such a lovely smokey flavor to it and went super well with the cumin. Other than that all totally the same. So good!! =)
This was super easy and pretty tasty. It also reminds me how much I love my immersion blender. I did add some half and half (fat free works, but I didn't have any on hand) at the end and just warmed it for a few minutes before serving. Other reviews seem to indicate there is a missing ingredient - the "creamy" part - so I just improvised. I also added 2 cloves of minced garlic in with the onion.
This is one yummy soup. I have made this for a couple parties at work, and received many compliments. Also, I did modify the recipe by blending in the bacon instead of sprinkling it over the soup. Which gave the soup a nice bold favor.
I'm confused - the copy about this recipe mentions evaporated milk but there is none listed in ingredients in my electronic version of this recipe in myrecipes.com which is where I saved it to. Am I the only one with this question? I glanced at the reviews and no other mention? Did the reviewers who liked it make with evaporated milk?
Something about this just didn't work for me flavor-wise. Maybe I would add garlic or more of the red pepper next time, though I'm pretty sure I will not make this again. I even rechecked the ingredients and amounts to make sure I had done it right. I had, it just wasn't the flavor I was hoping for. I think it was the chicken stock- too much.
Anyway, if you have an immersion blender, I would recommend using it on this recipe because I imagine the whole pouring-into-a-blender nonsense would be a bit much.
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