Photo: Jennifer Causey; Styling: Kira Corbin
Hands-on Time
25 Mins
Total Time
35 Mins
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. 

How to Make It

Step 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.

Step 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).