Quick and Easy Sweet Potato Soup

1. 1

   Place the sweet potatoes in a large pot. Pour the chicken broth over the sweet potatoes; bring it to a boil, stir the orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.

2. 2

   Puree the sweet potatoes with the broth using an immersion blender until smooth.

3. 3

   Stir the half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.

4. 4

   Heat a skillet over medium-high heat. Toast the pecans in the hot skillet until fragrant.

5. 5

   Ladle the soup into bowls; garnish with the toasted pecans.

• Calories 335.62 kcal Moderate
• Protein 15.38 g Good Source
• Carbs 35.78 g Moderate
• Total Fat 14.16 g Moderate
• Saturated Fat 4.25 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 38.34 mg Moderate
• Sodium 1430.16 mg High
• Fiber 6.29 g Good Source
• Sugar 12.88 g High
• Added Sugar 0.76 g Low Source
• Calcium 116.71 mg Low Source
• Iron 2.1 mg Moderate
• Potassium 229.22 mg Low Source
• Vitamin A 2426.65 mcg_rae Good Source
• Vitamin C 26.1 mg Good Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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