Sweet Potato Citrus Soup

Chilly weather means soup weather. I do so enjoy soup. It warms you from the inside out and this Sweet Potato Citrus Soup is a big 'ol bowl of comfort. Soooo good (and even better the next day!). Paired with a salad and homemade bread and you've got a great weeknight meal!

When I make homemade soup, we eat it that night and I freeze the leftovers into individual servings to take to work. I am definitely not a 'bring a sandwich for lunch' kind of gal. That gets old quick. But a hot bowl of soup? Yes, please!

This is a tasty, nicely spiced soup with a hint of citrus and doesn't contain any dairy - making it a great option for people opting to not eat animal products. You could add some half and half cream but honestly, it's delicious without the added calories and the sweet potatoes give it a nice creaminess so I tend to skip it.

Sweet potatoes are something I'm starting to keep in my pantry. They are delicious, nutritious and versatile. They can be made into soups like this one, healthy breakfast muffins or delicious side dishes - both sweet and savoury. 

So, here's to the mighty sweet potato. I hope you enjoy this delicious, comforting bowl of warmth this winter. 

Sweet Potato Citrus Soup
Yield: 4-6 servings

3 large sweet potatoes
14 oz. vegetable broth
1/4 brown sugar, packed
1/2 tsp salt
to taste - freshly ground black pepper
1/4 tsp nutmeg
pinch of cayenne
1/2 tsp cinnamon
1/4 tsp dried ginger
1/2 cup orange juice

Preheat oven to 350F. Bake sweet potatoes, on a pan, for 1 to 1-1/2 hours, or until soft.

Tip: I will often put the sweet potatoes in the oven with the supper I'm making the day before so they're ready to go for this recipe and I so I'm not heating up my oven twice.

When sweet potatoes are cool enough to handle, peel off skin. Place sweet potatoes into a large pot. Mash sweet potatoes with a potato masher

I simply love this Pampered Chef masher.

Add broth to mashed sweet potatoes. Using an immersion blender (I don't recommend using a blender for hot liquids), blend until smooth.  Heat soup over medium-high heat. Once soup is simmering, reduce heat to medium-low and add brown sugar and spices.  Allow soup to simmer for 5 minutes.  Remove from heat and add orange juice. Stir well and serve immediately or cool and pour into medium freezer bags, freeze flat and use as a quick lunch option during the week.

Pair this soup with:
Olive Garden-esque Garlicky Bread Sticks
Honey Whole Wheat Bread
Ultimate Grilled Cheese Sandwiches