Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spicy Sweet-Potato Soup 4.2 (13) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 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. Ingredients 1 ¼ teaspoons ground cardamom 1 teaspoon ground turmeric ¾ teaspoon ground cinnamon ⅓ teaspoon chili powder 1 tablespoon unsalted butter 1 tablespoon olive oil 2 leeks, white and pale-green parts only, roughly chopped, washed well (1 cup) 1 large onion, cut into ¼-inch dice 4 sweet potatoes, cut into ½-inch dice 1 butternut squash (about 1 ½ pounds), cut into ½-inch dice 2 carrots, cut into ½-inch dice 3 quarts Basic Chicken Stock for Chicken and Kale Soup Coarse salt and freshly ground pepper Radish sprouts, for garnish (optional) Directions 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. Rate it Print