Sweet Potato Soup (World Class)

"Direct from most famous soup vendor in New York City, USA. It's creamy, it's smooth, it's decadent, delicious and packed full of vitamins. It's not only mm m-good! It's even good for you. Serve it at your fanciest dinner, they'll demand the recipe."
 
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Ready In:
2hrs
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 375 deg F.
  • Bake sweet potatoes for 45 minutes or until soft.
  • Cool potatoes until they can be handled.
  • Remove skin from potatoes and place potatoes in a large soup pot.
  • Mash to semi-smooth.
  • Add remaining ingredients to pot and stir to combine.
  • Bring mixture to a boil over med/high heat, then reduce heat to a simmer.
  • Simmer covered for 1 hour. stirring occasionally.
  • Cashews should be soft. if not, simmer for another 15 minutes.
  • Serve hot.

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Reviews

  1. This was o.k. I did need to doctor up a bit because I thought it was just way too watery. When I make again, I will substitute Vegetable Broth for water and add more half and half and tomato sauce.
     
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Tweaks

  1. This was o.k. I did need to doctor up a bit because I thought it was just way too watery. When I make again, I will substitute Vegetable Broth for water and add more half and half and tomato sauce.
     

RECIPE SUBMITTED BY

Born in the 1950's in Manchester, England and immigrated to Canada while still young and impressionable. Raised by blue blood british parents who, with staunch british authority, brought me up often kicking and screaming on traditional English fare. From this came my passion for true and authentic British dishes and condiments. As these items were not to be found on Canadian menus or in stores, my only recourse was to recreate them myself. I've been successfully cloning the Brand Name guys for over 30 years to the delight of friends and strangers alike. My hope is you will enjoy them too.
 
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