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Gingered Sweet Potato Soup with Marshmallow and Peanut Topper

Photo: Jennifer Causey; Styling: Kira Corbin
Hands-on time 25 mins
Total time 35 mins
Yield

Serves 6 (serving size: about 1 1/2 cups soup)

Enjoy the taste of sweet potato casserole in soup form by topping pureed sweet potatoes with unsalted peanuts and mini marshmallows. 

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 pounds sweet potatoes, peeled and cubed
  • 1 tablespoon minced peeled fresh ginger
  • 4 1/2 cups unsalted chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 6 tablespoons chopped unsalted peanuts or sunflower seed kernels
  • 3 ounces mini marshmallows (about 60)

Nutrition Information

  • calories 334
  • fat 7.5 g
  • satfat 1 g
  • monofat 3.9 g
  • polyfat 1.7 g
  • protein 12 g
  • carbohydrate 57 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 296 mg
  • calcium 95 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture.

  2. Divide soup among 6 bowls. Top each serving with 1 tablespoon chopped unsalted peanuts or sunflower seed kernels and 1/2 ounce mini marshmallows (about 10).