Cardamom Sweet Potato Soup with Thick Cream & Pistachios

Photography, Jodi Pudge

  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine



Preheat oven to 425°F; grease rimmed baking sheet. In large bowl, toss together sweet potatoes and half of each of the oil, salt and pepper. Spread in single layer on prepared baking sheet. Roast, stirring once, until tender and lightly browned, 30 to 35 minutes.

Meanwhile, in Dutch oven or large heavy-bottomed saucepan, heat remaining oil over medium heat; cook onion and celery, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, 1/2 tsp of the cardamom and cayenne pepper; cook, stirring, for 1 min­ute. Pour in 1 cup of the broth; cook until celery is softened, about 4 minutes. Stir in roasted sweet potatoes.

Working in batches, in blender, purée soup with remaining broth until smooth. Scrape into clean Dutch oven. Stir in remaining salt and pepper and 4 cups water; cook over medium heat until warmed through, about 2 minutes.
Div­ide among bowls.

In separate bowl, beat cream with remaining cardamom until thickened; dollop onto soup. Top with pistachios.

Nutritional facts PER EACH OF 12 SERVINGS

  • Calories 139
  • Total fat 7 g
  • Saturated fat 3 g
  • Cholesterol 13 mg
  • Sodium 374 mg
  • Total carbohydrate 17 g
  • Fibre 3 g
  • Sugars 6 g
  • Protein 3 g
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Lunch & Dinner

Cardamom Sweet Potato Soup with Thick Cream & Pistachios