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


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

This page created May 1999

This page modified February 2007

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