Sweet Potato Soup With Cranberry Coulis Recipe

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Sweet Potato Soup with Cranberry Coulis

Cathy Gillespie


The cranberry coulis is a puree that can also be served over cake, fruit or ice cream. But, what a fall flavor for this soup.

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Stove Top


1 lb
sweet potatoes, peeled, cubed
1 c
onion, chopped
1 large
tart cooking apple, peeled, chopped
1 1/2 tsp
ginger root, minced
30 oz
canned navy beans, rinsed and drained
3 c
chicken broth
1/2 tsp
marjoram, dried
salt and pepper, to taste


1 1/2 c
fresh or frozen cranberries
1 c
orange juice
2-3 Tbsp
1-2 Tbsp


1Sauté sweet potatoes, onion, apple and ginger root in lightly greased pan, 5 minutes. Add beans, broth and marjoram; heat to boiling, reduce heat to simmer, covered, until vegetables are tender, 10-15 minutes.
2Process with hand blender until smooth; season with salt, pepper and cayenne. Top ladled soup with a swirl of cranberry coulis when serving.
3To make the coulis: Heat the cranberries and orange juice to boiling in a small saucepan; reduce heat to simmer; covered until cranberries are tender, 5-8 minutes. Add sugar and honey and blend with hand blender until smooth. (This can be served warm or at room temperature.)

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy