Culinary Sleuth


Sweet Potato Soup

Yields: 6 servings.


4 large sweet potatoes
8 carrots
1 large onion, chopped
1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 teaspoon ground nutmeg
1 tablespoon salt
2 teaspoons fresh ground black pepper
1 cup heavy cream
1 cup milk
1/2 red bell pepper, minced
3 sprigs parsley, chopped


In a large pot, boil sweet potatoes and carrots until very soft. Drain, peel and cube. In a saucepan, sauté onions in oil until soft. In a food processor, purée sweet potatoes, carrots, onion, ginger, nutmeg, salt and pepper until slightly chunky. Add cream and milk until desired consistency is reached. If desired, pour into a saucepan and simmer over low heat for 5 minutes. Garnish with bell pepper and parsley.

Nutrients per serving:
370 calories, 20 grams fat (48.6 percent total calories), 60 milligrams cholesterol, 1,150 milligrams sodium.


Sweet Potatoes


Current Culinary Sleuth Archive

Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

Food Lab

This page created May 1999

This page modified February 2007


cat toysCatnip Toys

Kitchen & Home