Roasting the sweet potatoes before adding them to the broth mixture enhances their sweet, earthy flavour and gives this Indian-inspired soup deeper colour.
- Prep time 25 minutes
- Total time 40 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In large bowl, toss together sweet potatoes and half each of the oil, salt and pepper. Spread in single layer on greased rimmed baking sheet. Roast in 425°F oven, stirring once, until tender and lightly browned, 30 to 35 minutes.
Meanwhile, in Dutch oven or large heavy-bottomed saucepan, heat remaining oil over medium heat; cook onion and celery, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, 1/2 tsp of the cardamom and the cayenne pepper; cook, stirring, for 1 minute. Pour in 1 cup of the broth; cook until celery is softened, about 4 minutes. Stir in sweet potatoes.
Working in batches, in blender, purée soup with remaining broth until smooth. Scrape into clean Dutch oven. Stir in remaining salt and pepper and 4 cups water; cook over medium heat until warmed through, about 2 minutes. Ladle into serving bowls.
In separate bowl, beat cream with remaining cardamom until thickened; dollop onto soup. Sprinkle with pistachios.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 374 mg
- Sugars 6 g
- Protein 3 g
- Calories 139
- Total fat 7 g
- Potassium 256 mg
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
%RDI
- Iron 6
- Folate 5
- Calcium 4
- Vitamin A 119
- Vitamin C 18
