Creamy Sweet Potato Soup with Hazelnuts
Creamy Sweet Potato Soup with Hazelnuts - a delicious, creamy, hearty soup that is perfect as a side for Thanksgiving or any dinner party.
Servings: 8
Calories: 290kcal
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 onion diced
- ¼ cup garlic diced
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 2 lbs sweet potatoes peeled and diced into 2" chunks
- 5 cups chicken stock
- ½ cup heavy cream
- ¼ teaspoon salt
- 1 ounce Parmesan cheese shaved (about 1/4 cup)
- 2 tablespoons flat-leaf parsley leaves optional
- ½ cup hazelnuts chopped and roasted
- dash of smoked paprika to garnish
Instructions
- Add oil to pan, heat on medium high. Swirl to coat pot.
- Add onion and garlic, sauté, stirring occasionally to prevent burning, until soft and lightly browned, about 6 minutes. Add the cumin and red pepper, sauté one minute till fragrant.
- Add the peeled cubed sweet potatoes. Toss in spices and oil.
- Add stock to pan with onions and bring to a boil.
- Boil potatoes until soft.
- Slowly add in cream and cheese, mixing well.
- Return heat to medium high.
- Using an immersion blender, blend soup until thick and creamy.
- Stir in salt.
- Divide soup evenly among 6 bowls; sprinkle roasted hazelnuts evenly over top.
- Garnish with parsley or fresh diced sage if desired.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 391mg | Fiber: 5g | Sugar: 11g