46/50 Sherried Sweet Potato Soup


1 small onion, chopped

1 T butter

1 garlic clove, minced

½ t ground cumin

¼ t salt

¼ t ground coriander

1/8 t ground cinnamon

4 c water

4 t Vegetarian Better Than Bouillon

2 large sweet potatoes, peeled and cubed

½ c half-and-half

3 T cooking sherry

½ T lime juice

1 T minced fresh cilantro


1 In a Dutch oven, sauté onion in butter until tender. Add the garlic, cumin, salt, coriander, and cinnamon, cook for 2 minutes. Stir in water, bouillon and sweet potatoes; bring to a boil. Cook covered at a gentle boil for 30 minutes until sweet potatoes are soft.

2 Add sherry; reduce heat; simmer uncovered for 5 minutes. Remove from heat. Add half-and-half. Puree. Serve topped with cilantro and lime juice.

God grant me patience for the sweet potato! I can eat the sweet potato; I just don’t enjoy the sweet potato. (But luckily, my sister enjoys the sweet potato, so these soups don’t get wasted!) This was a nice savory take on the sweet potato. I liked the flavor profile, but would probably leave out the cinnamon if I ever make this again for my sister to eat. The original recipe’s directions seemed a bit over complicated, so I simplified them here. These directions work to make a one-pot pureed soup with a nice creamy consistency. I also really liked the idea of adding the lime juice to individual servings rather than stirring it into the pot. About ¼ teaspoon is enough for some pallets, but others might want ½ teaspoon or so to brighten up those flavors.

If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.



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