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Sweet Potato Cardamom Cream Soup Recipe

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This recipe for Sweet Potato Cardamom Cream Soup is from She Sure Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 cups cubed peeled sweet potatoes
2 T olive oil
½ tsp salt and pepper
1 onion, chopped
2 celery ribs, chopped
2 garlic cloves, minced
¾ tsp cardamom
pinch cayenne
5 cups chicken or vegie broth
½ cup whipping cream
¼ unsalted pistachios, toasted and chopped
Directions:
Directions:
1. Roast sweet potatoes on baking sheet with the oil and salt and pepper, 30 minutes at 425º
2. In large sauce pan, heat oil and sauté onion, celery. Add garlic, ½ tsp of the cardamom and Cayenne and cook 1 minute. Pour in 1 cup broth and cook til celery is softened, 4 minutes. Stir in sweet potatoes.
3. In batches, puree in blender.
4. Return to pot, add salt and pepper and 4 cups water and heat through.
5. in bowl, beat cream and 1.4 tsp cardamom and dollop on top.
Sprinkle with pistachios.

 

 

 

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