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Sweet Potato Soup

2 ½ lbs sweet potatoes, peeled and cut into chunks
1 large onion, coarsely chopped
4 cups water
1 to 3 cups water
½ tsp salt
2 dashes ground cinnamon
2 dashes ground nutmeg
Freshly ground black pepper
¼ cup black raisins
¼ cup toasted chopped pecans

 

Combine the sweet potatoes, onion and the 4 cups of water in a 10 to 12-quart stockpot. Cover the pot and bring it to a boil over high heat. Turn the heat down to medium and simmer for about 10 to 12 minutes, or until the sweet potatoes are soft when pierced with a fork. Cool briefly. Spoon the cooked potatoes, onions, and the cooking liquid into a food processor in batches and process until smooth and creamy. Return the soup to the stockpot. Add additional water to create the desired thickness. Then stir in salt, cinnamon, nutmeg, and black pepper and heat to serving temperature.

 

Pour the soup into serving bowls and garnish with raisins and chopped pecans. Makes 6 servings.

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