Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith radish sprouts.



Ingredient Checklist


Instructions Checklist
  • Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.

  • Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.

  • Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.

Cook's Notes

This soup can be refrigerated in airtight containers for up to three days or frozen for up to three months.

Reviews (1)

13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Served this as the first course on Thanksgiving and it was perfect! A great thick and creamy soup without the dairy. The dollop of sour cream cooled the heat for those that don't tolerate spice well. Immersion blender is a must with this recipe for easy blending and clean up. Will make this for Christmas eve as an appetizer...Spicy Sweet Potato Soup Shooters!