Thanksgiving has come and gone along with all of that delicious food. I know I enjoyed every bite and I hope you did too. Now Christmas is just days away! Can you believe it? Don’t worry, I’m not even going to ask you about how much shopping you’ve done. I do have to brag on myself though; I started my shopping earlier than I ever have before and I’m 99.9% done! I can’t believe it!
Now that Thanksgiving is over, do you still have some leftover ingredients sitting around that never got used for the big meal? I just happened to have a few large sweet potatoes leftover that were just itching to be used up. Since they didn’t make their appearance on Thanksgiving day I thought I would use them for this soup I saw on Amy’s blog, sing for your supper. As soon as I saw this recipe it started calling my name. I love all things sweet potato and this soup sounded like it would be right up my alley. She got the inspiration for this soup from a traditional Thanksgiving side, sweet potato casserole. That comparrison along was enough to make me want to give it a try, but if that’s not enough for your then take a peek at this list of ingredients. Go ahead. Now, tell me if this soup doesn’t sound good?
This soup was delicious. The sweet potato base paired with brown sugar, butter, sweet and tangy orange juice and a hint of spice from the cayenne pepper made for a perfectly flavored soup. I topped it with some spicy candied pecans and paired it with a smoked cheddar and apple grilled cheese. I have to say that this was one of my favorite meals I’ve made recently. Simple yet delicious. If you’re still needing your sweet potato casserole fix then look no further. This is the dish for you and to make it better, as if it could get any better, it doesn’t take as long to make as the casserole! Enjoy this soup soon. You’ll be glad you did!
Sweet Potato Soup
Ingredients:
4 Large sweet potatoes, peeled and cut into large cubes
2 Cups chicken broth, plus more as needed
2 Cups water
Salt and pepper, to taste
2 Tbsp butter
1/3-1/2 Cup brown sugar, depending on the desired sweetness
Splash of orange juice
1/8 Tsp cayenne pepper
Directions:
Place the sweet potatoes, chicken broth and water in a large stock pot and bring to a boil. Cook for about 20-30 minutes, or until potatoes are fork tender. Using an immersion blender, puree the soup until smooth and free of lumps. Add the salt, pepper, butter, brown sugar, orange juice, and cayenne pepper and stir to combine. Adjust seasonings and add broth if soup is too thick. Once soup is to your desired taste and consistency ladle into bowls, top with toasted or candied pecans and enjoy.
Recipe source: Sing for your Supper
Leave a Reply