Sherried Sweet Potato Soup

I stir up a pot of my smooth, spiced sweet potato soup when I want something out of the ordinary for guests. Using an immersion blender will result in a creamier texture.

—Charlene Chambers, Ormond Beach, FL

Prep: 15 min. • Cook: 45 min. • Makes: 8 servings

• 4 large sweet potatoes, peeled and cubed
• 1 small onion, chopped
• 2 Tbsp. butter
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• ½ tsp. salt
• ½ tsp. minced fresh gingerroot
• ½ tsp. ground coriander
• ¼ tsp. ground cinnamon
• ⅛ tsp. ground cardamom
• 3 cans (14 oz. each) chicken broth
• 1 cup heavy whipping cream
• ⅓ cup sherry
• 1 Tbsp. lime juice
• 2 Tbsp. minced fresh cilantro

1. 1. Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside.
2. 2.  In a large saucepan, saute the onion in butter until tender. Add the garlic, cumin, salt, ginger, coriander, cinnamon and cardamom; cook for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended.
3. 3. Add the cream and the sherry; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in lime juice. Cool slightly. In a blender, process soup in batches until smooth, or use an immersion blender. Garnish with cilantro.

1 cup: 337 cal., 14g fat (9g sat. fat), 45mg chol., 903mg sod., 46g carb. (19g sugars, 6g fiber), 5g pro.