Yield
10 servings (serving size: 1 cup)

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and sauté 5 minutes. Add sweet potato and orange rind, and sauté 3 minutes. Add broth and red pepper, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Place half of potato mixture in a blender or food processor, and process until smooth. Pour puréed mixture into a bowl. Repeat procedure with remaining potato mixture. Return puréed mixture to pan. Stir in the spinach, and cook until thoroughly heated.

Ratings & Reviews

ElizabethBacon's Review

parrotkabob
January 23, 2009
I love this soup! I just made it for the first time last week and I have made it twice since. It's easy, it's creamy and filling. I would highly recommend it. The only thing I changed was a little less spinach (one frozen package) and I spiced it up a bit with more hot pepper flakes.

parrotkabob's Review

ElizabethBacon
January 11, 2009
This was not good. I adore sweet potatoes but without alot of added ingredients. Since I had to use these organic ones before they got bad I saw this recipe. The sweet potatoes I used were lighter in color. Saffron is an unusual spice you either like it or not. That wasnt the problem it was too sweet for my liking. It smelled good , texture was good but blaw tasting. I added one whole juice of lime, lots of hot pepper flakes and salt. Oh yes I did not add spinach or kale cuz I didnt have it. I did not add the orange zest. I ate some but I think our chickens are going to be dining tonight.