This recipe is taken from the 2007 Milk Calendar. This is the Southwest Sweet Potato Soup recipe.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 2 tbsp (30 mL) butter
- 2 garlic cloves minced
- 1 onion chopped
- 1 1/2 tsp (7 mL) chili powder
- 3 cups (750 mL) vegetable stock or chicken broth
- 5 cups (1.25 L) cubed peeled sweet potatoes (about 2 large)
- 1 cup (250 mL) Milk
- 2 tbsp (30 mL) lime juice or lemon juice freshly squeezed
- 1 cup (250 mL) 35 % cream
- Salt and pepper to taste
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In large pot, melt butter over medium heat. Add garlic, onion and chili powder; sauté and cook, stirring, for about 5 min or until soft. Add stock and sweet potatoes; bring to simmer. Simmer until potatoes are soft, about 20 min.
In blender or food processor or with immersion blender, purée until very smooth. Return soup to pot (if necessary) and reheat over medium-low heat until steaming. Stir in milk and lime juice; season to taste with salt and pepper. Heat, stirring, until steaming.
In a small bowl, lightly whip cream until thickened but does not form peaks. Gently stir three-quarters into soup. Ladle soup into warmed bowls; drizzle with remaining whipped cream on top of each serving.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 83 mg|
|Vitamin A:||125 %|
|Vitamin B6:||11 %|
|Vitamin D:||14 %|