Soup season is officially upon us, which means trying out some new soups to warm up with at the end of the day.
This light yet creamy soup uses sweet potatoes to give it a sweet and savoury flavour that everyone will love. If you happen to be cooking for a large crowd, just double the recipe, and you’ll have more than enough!
- 3 Sweet potatoes
- 14 Ounces of chicken broth
- 1/4 Teaspoon of salt
- 1/4 Teaspoon of pepper
- 1/4 Cup of brown sugar
- 1/3 Cup of whipped cream
- Dash of nutmeg
- Dash of cayenne spice
- Begin by baking your sweet potatoes at 350° oven until soft or for about 1.5 Hours. If you are in a rush you can cook the sweet potatoes in the microwave. Once cooked, let cool.
- Peel the sweet potatoes and chop into medium sized pieces. Add the potato in the blender and puree with the chicken broth. Add the broth slowly to reach a smooth consistency. Once smooth, heat soup over medium heat and stir frequently.
- Reduce the heat to medium-low and add the nutmeg, cayenne, brown sugar, salt, and pepper. Cover the soup and let simmer for 8 minutes. Remove from heat and slowly add whipping cream.
Serve with a salad and garlic bread for the perfect winter dinner!