Cranberry Sweet Potato Soup

Cranberry Sweet Potato Soup

Submitted by: BC Cranberry Marketing Commission

Photo and recipe courtesy of BC Cranberry Marketing Commission. For more delicious recipes visit www.bccranberries.com
Ingredients:
2 tbsp butter
1 cup chopped onion
1 celery stick, chopped
1 large garlic clove, chopped
1 large yam, peeled and chopped
4 cups low-salt chicken broth
1 cup cranberries, fresh or frozen
1 tbsp cinnamon
1 tsp nutmeg
1 cup heavy cream
Dollop of sour cream
Dried cranberries, for a garnish
Instructions:
1. Melt the butter in a large pot over medium-high heat.  Add the onion and sauté 5 minutes.  Add the celery and sauté 5 minutes.  Add garlic and cook another 2 minutes.  Add the yam, chicken broth, cranberries, cinnamon and nutmeg and bring to a boil.  Reduce the heat to medium-low and simmer until the yams are tender (about 20 min.)
2. Working in batches, puree the soup in a blender or processor until smooth.  Return the soup to the pot.  Add the cream and stir over medium – low heat until hot.  Season to taste with salt and pepper.
3. Ladle into bowls and garnish with a dollop of sour cream and a sprinkling of dried cranberries.

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