SWEET POTATO SOUP WITH MASCARPONE

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Sweet Potato Soup With Mascarpone image

This is a modification on a recipe that is one of my recipe books. I made it lighter by cutting out oil and nuts. You can also try it with roasted hazelnuts like the original, but I feel the soup is good enough without it.

Provided by Tea Girl

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
500 g sweet potatoes, peeled and cubed
20 g ginger, peeled and chopped
750 ml vegetable stock
250 g low-fat mascarpone cheese
salt and pepper

Steps:

  • Heat butter in pot on medium heat.
  • Add onions and garlic and fry until onions are clear.
  • Add potatoes and ginger and fry for 1 minute.
  • Add broth and bring to boil.
  • Cover and simmer for 30 minutes.
  • Puree with hand blender. (I like mine very smooth, but if you want it more lumpy, be careful not to over-blend).
  • Add mascarope and stir in until most large lumps are gone but small lumps remain.
  • Cook for 2 minutes on medium heat and add salt and pepper to taste. (I added a lot of pepper and only a dash of salt. The amount of salt needed will depend on the broth you used and personal taste.).
  • Serve with bread.

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