This Soup Cookbook Didn't Live Up to the Reviews

Ingredients

• 2 large Sweet Potatoes (peeled and cubed)
• 6 cups Water (for boiling potatoes)
• 4 cloves Garlic (minced)
• 1 medium Onion (diced)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Ground Cardamom
• 0.5 teaspoon Ground Cinnamon
• 1 teaspoon Ground Coriander
• 1 teaspoon Salt (or to taste)
• 4 cups Chicken or Vegetable Broth (low-sodium preferred)
• 1 cup Heavy Cream (cold)
• 1 tablespoon Cherry Jam (sweet cherry preserve)
• 1 whole Lime (juiced (about 2 tbsp))
• 2 tablespoons Fresh Cilantro (chopped, for garnish (optional))

Instructions

1. Prep Vegetables

   Peel and cube the sweet potatoes, mince the garlic, and dice the onion. Set aside on a clean cutting board.

   Time: PT10M

2. Boil Sweet Potatoes

   Fill the large pot with 6 cups of water, bring to a rolling boil, then add the cubed sweet potatoes. Cook until fork‑tender, about 12 minutes.

   Time: PT12M

   Temperature: 212°F

3. Drain Potatoes

   Carefully drain the potatoes using a colander, then return the pot to the stove (empty) and wipe it dry.

   Time: PT2M

4. Sauté Onions

   Add 2 tbsp butter to the empty pot over medium heat. Once melted, add the diced onion and sauté until caramelized, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

5. Add Spices & Garlic

   Stir in 1 tsp cumin, ½ tsp cardamom, ½ tsp cinnamon, 1 tsp coriander, the minced garlic, and salt. Cook for 1 minute until fragrant.

   Time: PT1M

6. Combine Potatoes & Broth

   Return the cooked sweet potatoes to the pot, pour in 4 cups broth, bring to a boil, then reduce to a simmer for 10 minutes.

   Time: PT10M

   Temperature: 212°F

7. Add Cream & Cherry

   Stir in 1 cup heavy cream and 1 tbsp cherry jam. Heat gently for 2 minutes, allowing the jam to dissolve.

   Time: PT2M

8. Finish with Lime

   Remove the pot from heat and stir in the juice of one lime (about 2 tbsp).

   Time: PT30S

9. Blend the Soup

   Using a countertop blender (or immersion blender), blend the soup in batches until completely smooth, about 5 minutes total.

   Time: PT5M

10. Re‑heat & Serve

    Return the blended soup to the pot, warm over low heat for 2 minutes, then ladle into bowls. Garnish with chopped cilantro if desired.

    Time: PT2M

    Temperature: 350°F

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

30 g

Fat

14 g

Fiber

5 g