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Chicken stock anchors a rich combination of diced sweet potatoes, butternut squash, leeks, onion, and carrots spiced with an exotic blend of turmeric, cardamom, chili powder, and cinnamon. Each serving is garnished with radish sprouts.

Source: Martha Stewart Living, January 2003



Cook's Notes

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

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How would you rate this recipe?
  • pandulce
    3 DEC, 2014
    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!

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