sweet potato soup with cranberry coulis
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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prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound sweet potatoes, peeled, cubed
- 1 cup onion, chopped
- 1 large tart cooking apple, peeled, chopped
- 1 1/2 teaspoons ginger root, minced
- 30 ounces canned navy beans, rinsed and drained
- 3 cups chicken broth
- 1/2 teaspoon marjoram, dried
- - salt and pepper, to taste
- CRANBERRY COULIS
- 1 1/2 cups fresh or frozen cranberries
- 1 cup orange juice
- 2-3 tablespoons sugar
- 1-2 tablespoon honey
How To Make sweet potato soup with cranberry coulis
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Step 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.
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Step 2Process with hand blender until smooth; season with salt, pepper and cayenne. Top ladled soup with a swirl of cranberry coulis when serving.
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Step 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.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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