makes about 10 cups
- 2 tablespoons unsalted butter
- garlic clove, peeled
- ½-inch piece gingerroot, peeled
- leek, trimmed and cut into 2-inch pieces
- ½ teaspoon kosher salt, divided
- pinch freshly ground black pepper
- medium sweet potatoes (about 1 pound), peeled and cut to fit the feed tube (reserve in cold water if not using immediately)
- ¼ teaspoon ground cinnamon
- pinch cayenne
- cups chicken or vegetable broth, low sodium
- ½ to ¾ cup heavy cream
Nutritional information per serving (1 cup): Calories 221 (66% from fat) | carb. 17g | pro. 1g | fat 16g sat. fat 11g | chol. 55mg | sod. 598mg | calc. 29mg | fiber 2g
1.Put the butter in a medium pot set over low heat.
2.While butter is heating, prepare the vegetables. Insert the chopping blade into the work bowl of the food processor. Add the garlic, ginger and leek and pulse until finely chopped, about 8 to 10 times. Put into the pot with a pinch each of the salt and pepper. Sauté until softened, about 8 minutes (you want the heat to be low so the vegetables do not pick up any color).
3.While the vegetables are cooking, prepare the potatoes. Remove the chopping blade and insert the slicing disc. Slice the potatoes. Add to the softened vegetables in the pot and stir to fully coat. Add the cinnamon, cayenne and broth and raise heat to bring mixture to a boil. Once boiling, reduce heat to maintain a simmer. Allow to simmer until potatoes are tender, about 15 minutes.
4.Using a slotted spoon, transfer the soup solids to the food processor and transfer liquid to a measuring cup (this will make it easier to add to the food processer while puréeing). Process to purée and while processing, slowly add the hot cooking liquid through the feed tube. Add ½ cup of the cream until smooth (this will take about 2 minutes to reach a nice consistency). If a thinner soup is desired, add the remaining cup.