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Sweet Potato Soup

Clinton Kelly
Servings: 6 to 8
30 to 45 min

This fall soup is the perfect dish to warm your guests bellies before Thanksgiving dinner!

  • Ingredients
  • step-by-step directions
Sweet Potato Soup
  • 4 tablespoons olive oil (divided)
  • 3 pounds sweet potatoes (about 5 potatoes, peeled and cut into 1-inch pieces)
  • 1 large red onion (peeled and cut into 1-inch pieces)
  • 3 large carrots (peeled and cut into 1-inch pieces)
  • 1/2 cup sherry
  • 2 teaspoons coriander seed
Feta Pomegranate Salad
  • 1 orange (zest)
  • 1 cup parsley (leaves)
  • 1/2 cup pomegranate seeds
  • 1/2 cup feta cheese (crumbled)
  • Place a large, heavy bottomed pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil, potatoes, onion and carrots, and season with salt and pepper. Sauté, stirring occasionally, until translucent and the potatoes start to caramelize, about 8 minutes. Add the coriander, stir to combine and toast the spices for 2 minutes. Add the sherry, bring to a simmer and cook until almost completely reduced. Add 8 cups of water and orange zest, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove from heat.
  • Using an immersion blender, puree the soup until smooth. Season to taste with salt and pepper.
  • For the Feta Pomegranate Salad: in a medium mixing bowl, add the parsley, pomegranate seeds, Feta cheese, and 1 tablespoon of olive oil, and stir to combine.
  • Serve the hot soup in individual bowls. Top with a pinch of Feta Pomegranate salad and a drizzle of olive oil.
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