Sweet potatoes are cooked in chicken broth, pureed, and then seasoned with with nutmeg, ginger, cinnamon and cayenne, and made even creamier (but still low-fat) by adding fat-free half-and-half.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
375 Calories
Recipe Instructions
Step 1
Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
Step 2
Puree the sweet potatoes with the broth using an immersion blender until smooth.
Step 3
Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
Step 4
Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
Step 5
Ladle soup into bowls; garnish with toasted pecans.
Ingredients
½ teaspoon ground cinnamon
¼ cup chopped pecans
¾ teaspoon ground nutmeg
salt and ground black pepper to taste
6 cups chicken broth
½ teaspoon freshly grated ginger
¼ teaspoon cayenne pepper (Optional)
½ cup fat-free half-and-half
3 large sweet potatoes, peeled and cut into small pieces
1 tablespoon orange-flavored liqueur (such as Cointreau®)
