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sweet potato soup with cranberry coulis

a recipe by
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.

method Stove Top

Ingredients For sweet potato soup with cranberry coulis

  • 1 lb
    sweet potatoes, peeled, cubed
  • 1 c
    onion, chopped
  • 1 lg
    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

How To Make sweet potato soup with cranberry coulis

  • 1
    Sauté 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.
  • 2
    Process with hand blender until smooth; season with salt, pepper and cayenne. Top ladled soup with a swirl of cranberry coulis when serving.
  • 3
    To 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.)

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