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Peppery Sweet Potato Soup

By: Suzan Wiener  
"Roasted jalapeno and red peppers plus garlic accent the delicate sweet potato flavor in this golden soup. 'The recipe is from my grandmother, who loved making soups that were fast, easy and great-tasting,' relates Suzan Wiener of Spring Hill, Florida. 'My family always asks for seconds.'"

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (3)

Rate/Review | 61 people have saved this

Prep Time:
35 Min
Cook Time:
40 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 jalapeno pepper*
  • 2 medium sweet red peppers
  • 5 cloves garlic
  • 1 teaspoon olive or canola oil
  • 5 cups reduced sodium chicken broth
  • 4 cups cold mashed sweet potatoes (without added milk or butter)
  • 1/2 teaspoon salt
  • 1 cup fat-free milk

Directions

  1. Broil whole jalapeno and red peppers 4 in. from the heat until the skins blister, about 7 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover with plastic wrap. Let stand for 15-20 minutes. Peel off and discard charred skin; remove stems and seeds. Finely chop peppers.
  2. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake at 425 degrees F for 15-20 minutes. Cool for 10-15 minutes. Squeeze softened garlic from skins into a small bowl and mash.
  3. In a large saucepan or soup kettle, combine the peppers, garlic, broth, sweet potatoes and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Stir in milk; heat through. Cool slightly. Process soup in batches in a blender or food processor until smooth; return all to the pan and heat through.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: One serving (1 cup) equals 166 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 613 mg sodium, 36 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2007 by Dawn Turlak 
I probably used extra sweet potato (I never measure anything...I used 2 large sweet potatoes).... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by Lynne 
soup was excellent. I used the water I boiled the sweet potatoes in rather than chicken stock. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by Mellie 
I love it (and made it exactly according to the recipe). It has an interesting combination of... MORE

 
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