Thursday, January 16, 2014

Recipe Creation: Creamy Sweet Potato Soup

This recipe was inspired by my brand new Vitamix!  I got it for Christmas and have been hooked ever since.  I literally can make breakfast, lunch, and dinner with that bad boy. Soups, in particular, are a breeze with the Vitamix.  This soup is loosely based on a Vitamix recipe, with a few changes and improvisations.  Also, I tribute my friend Casey with the idea of adding sweet potato chips to the top.  I will never again throw away the peeled sweet potato skins!  Enjoy!

Serves: 2


  • 1 large sweet potato
  • 1 1/4 cups chicken broth
  • 1/4 cup low fat evaporated milk
  • 4 cloves garlic, peeled
  • 1 large shallot, peeled
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • olive oil
  • salt & pepper


-Preheat oven to 425 F and line a baking sheet with foil.
-Peel the sweet potato (keeping the skins) and cut into 1 inch cubes.  
-Place the sweet potato, garlic, and shallot on one side of the baking sheet.
-Place the sweet potato skins on the other side of the sheet and distribute evenly.
-Drizzle all the veggies generously with olive oil and season with salt.
-Roast for 10-15 minutes, then remove the skins when they are crispy.
-Continue cooking the other veggies for another 10 minutes, or until tender.
-Warm the chicken broth and evaporated milk in a bowl in the microwave.
-Add the spices to the creamy broth and pour the broth in your Vitamix (or blender).
-Next, add the veggies and blend, starting at the lowest setting and working up.
-Blend until creamy and smooth and serve topped with crispy sweet potato skins.

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