Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

This soup is "da bomb"! I can eat this even when I'm preparing for a show.  I love this soup so much. 

The original recipe of this soup was found in Cooking Light magazine (Cooking Light Annual Holiday Cookbook November 2013).  I think I made it a couple billion times before I finally came up with this recipe.  I am allowed sweet potatoes on my diet and I eat lots of them.  However, I would always make them the same way.  I'd cut them up into 1/2 - 1 inch cubes and toss them in olive oil and season them with whatever I felt at the moment.  Then I would either broil or bake them.  They're great that way, but I sincerely needed a change to another recipe or I was going to stop eating them altogether, or worse, ban them from entry into my house. 

Thankfully, the next issue of Cooking Light came!  POOF!  Problem solved.  I was drawn to this recipe for it's simplicity and every single ingredient is a clean-eating ingredient.  I couldn't go wrong. 

You won't go wrong with it either!  Please give this a try.  It is soooooooo delectable yet incredibly quick and simple.  

Ingredients:

3 lbs of sweet potatoes (yams work too)

1/4 cup of water

1 large chopped onion

1/2 - 1 tsp garlic (depending on your taste for it)

1/2 tsp ground cumin

1/4 tsp cayenne pepper, or crushed red pepper

1/4 tsp of Spanish smoked paprika (or just regular smoked paprika)

a pinch of freshly grated nutmeg

4 cups of unsalted chicken broth

salt to taste

Toppings (choose any or all of the following):

  • bacon bits (I use 50% reduced fat by Hormel - you can also fry your own and crumble it)
  • parmesan cheese
  • parsley
  • cilantro
  • anything else you can think of that might taste good to you

Directions

  1. Add about 1/4 cup of water to the bottom of a microwavable dish.  Then, cut up potatoes and fit them in a dish that you're sure is going to fit into your microwave.  I stack my potatoes which isn't a good idea because they tend not to cook all the way through.  Ideally, you should line them at the bottom of the pan.  It won't blow up your microwave or nothing if you do it like this, it will just require more cooking time after you remove the cooked ones.
  2. Take plastic wrap or in my case one of those plastic bags that acts as a cover for large or small dishes.  Stick these in the microwave and microwave on high starting at 15 minutes.  After 15 minutes, check the potatoes and make sure they are soft all the way through.  The ones that are not soft all the way through are going to need more cooking time.  Usually 5 minutes more does the trick.  
  3. Begin by dicing up one onion and throwing it into a pan sprayed with a non-stick spray on medium heat.  Cook them until tender and make sure you stir them every once in a while.  
  4. After cooking down the onions until tender,  add garlic and all spices quickly with the heat still on: cumin, a teeny grate of fresh nutmeg, followed by Spanish smoky paprika and cayenne pepper and garlic.  Let cook until you smell the spices (approx. 1 min maybe less, just don't let them burn!), then add 4 cups of chicken broth and give it a stir. Only heat the broth through, then take it off the heat.  
  5. Take a napkin and squeeze the sweet potatoes out of their skins into the blender.
  6. Pour the chicken broth and spice mixture into the blender with the potatoes.
  7. Blend the mixture together into the texture and consistency that you want.
  8. Enjoy!  I added cilantro, parmesan cheese and bacon bits to mine!