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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | sweetpotato, 5" long | Sweetpotato | 4 | small (1-3/4" to 2-1/2" dia.) | potatoes | 1 | large | Onion, chopped | 2 | cloves | garlic minced | 1 | tablespoon | olive oil | 1 | tablespoon | butter | 10 | cups (8 fl oz) | water | 1 1/2 | tablespoons | flour unbleached | 1/4 | cup | chicken broth, fat free, Health Valley | 1/4 | cup | buttermilk | 1 | teaspoon | nutmeg freshly grated | 1 | teaspoon | fresh ginger minced | 1 | teaspoon | white pepper | 1 | teaspoon | thyme, dry, ground | 1/2 | teaspoon | Spices, ground cumin |
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Steps
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Sequence
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Step
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| | 1 | Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup. | | 2 | Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.) | | 3 | Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender. | | 4 | Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well. |
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