Leave it to Cooking Light to knock it out of the park with this Creamy Sweet Potato Soup. Nothing says holiday season like Cooking Light’s Annual Holiday Cookbook. This gem is loaded with awesome recipes for every holiday coming up. While flipping through the magazine, I landed on this soup recipe and couldn’t have been happier–today was the perfect day for soup (being that it was 40 degrees out).
The ingredients you need to make this soup are: 2 lbs. (about 2 large) sweet potatoes, halved lengthwise; 1/4 c. water; 2 tsp. olive oil; 1 c. chopped onion; 1/2 tsp. ground cumin; 1/4 tsp. crushed red pepper; 4 c. unsalted chicken stock; 1/4 tsp. salt; 6 bacon slices (cooked and crumbled); 1 oz. fresh Parmesan cheese, shaved (about 1/4 c.) and 2 tbsp. flat-leaf parsley (optional).
Making the soup: Place potatoes (cut side down) in an 11 x 7-inch microwave-safe baking dish, add 1/4 c. water, cover with plastic wrap and microwave on high for 15 minutes or until potatoes are tender. Cool slightly and remove the skins. Next, in a medium saucepan, heat oil and saute onion until translucent. Stir in cumin and red pepper. Add stock and bring to a boil. Place half the sweet potatoes and half the stock mixture in a blender and blend until smooth. Repeat until all sweet potato and stock mixtures are blended. Stir in salt. Divide soup and serve with crumbled bacon.
I made homemade croutons with parmesan that I threw in the soup at the end for some crunch. Cooking Light serves this soup with parmesan cheese toasts (similar to garlic bread) but that’s where you can be flexible! Even just buttered toast would be magnificent with the soup–I only recommend having an additional something to soak up the soup (especially at the bottom of the bowl!).
As the weather gets colder soup makes for a perfect meal! Try this out, you won’t regret it! It’s quick, easy, and delicious. But until next time, keep eating!