Recipe by USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
peeled raw sweet potatoes, cut into 1-inch chunks
onion, cut into large dice
garlic cloves, thickly sliced
1 1/2 teaspoons
chicken broth, homemade or from a carton or can
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped honey-roasted peanuts
I made this for a light Christmas lunch and everyone loved it! Even my mother-in-law wanted the recipe! (She usually does all the cooking) I was proud of this soup and will serve it again for a special occasion.
If I could have given this 3 and 1/2 stars, I would have. I liked it, but I thought there was just a little too much ginger and nutmeg. My husband thought it tasted like pumpkin pie soup! I will definitely make this again, but with reduced nutmeg and ginger. I think I'd also add some cumin, just to try it.
Wonderful! Smooth, spicy soup. Just the right amount of zip. I love it! 1-1/2 pounds is basically 2 medium sweet potatoes, and around 4 cups cubed.
An excellent soup. I tried this hoping it would be like the soup at a local restaurant. I added some extra cayenne for some kick and it was just like the restaurant. Rave reviews from my husband, too.
This was good, but we liked the left-overs even more with two easy additions. I thought the soup needed a little something, so I added a teaspoon of curry powder and a couple tablespoons of peanut butter to the remaining soup. It was excellent!
This is the best soup I have ever made. Seriously. It was exactly what I wanted it to be...creamy, sweet, with a little spice. YUM. My husband couldn't get enough...he said it was absolutely delicious. This recipe is definitely a keeper. Thanks!
A wonderful, savory soup. I added about an 1/8 teaspoon of cardamom, and substituted a 12 ounce can of non-fat evaporated milk for the half-n-half. Don't skimp on the onion and garlic!
This is an awesome recipe. I have a friend that just raves about it. I have had to make it for her several times now. I really like that it is relativly simple. I also think that the honey roasted peanuts really add something to this dish. Thank you for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Sweet Potato With Ginger Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 194
** Calories from Fat: 96
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A rich, creamy potato with bacon soup you make in the slow cooker.
This potato leek soup is simple, rich, and oh so satisfying.
See how to make roasted sweet potato chili.