A tasty purée of sweet potatoes, carrots, leeks and garlic in chicken stock served with a dollop of unsweetened whipped cream.
Peel, cut in half and parboil sweet potatoes. Drain and place potato halves on a lightly greased baking sheet and roast in 350°F (175°C) for about 30 minutes or until nicely browned.
Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, leeks and garlic. Sauté until leeks are translucent, about 8 minutes. Add sweet potatoes, stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
Purée soup using a hand-held blender or in small batches in blender. Return soup to same saucepan. Add salt, pepper and sugar. Taste and adjust seasonings. Stir soup over medium heat until heated through.
To serve, ladle into bowls and top with a small dollop of unsweetened whipped cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (688g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 456 | ||
Calories from Fat: 160 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 44mg | 14 % | |
Sodium 1257.3mg | 43 % | |
Potassium 1423.6mg | 37 % | |
Total Carbohydrate 62.7g | 18 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 53.3g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 456
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