The Pioneer Woman Tasty Kitchen
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Sweet Potato & Horseradish Soup

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Level: Easy

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Description

A thick and creamy soup which is an amazing dish for colder winter months! Sweet potato combines beautifully with the warmth of the horseradish for a smooth and satisfying lunch!

Ingredients

  • Oil, As Needed
  • 40 grams Shallots, Chopped
  • 250 grams Sweet Potato, Chunks
  • 400 milliliters Vegetable Stock
  • 50 grams Light Sour Cream, Plus More For Garnish If Desired
  • 25 grams Horseradish
  • Chopped Chives Or Parsley, For Garnish (optional)

Preparation

Heat some oil or a few sprays of cooking spray in a large pan over a medium high heat. Add shallots and sweat until softened, around 2–3 minutes.

Add sweet potato chunks to the pan and fry for 2–3 minutes. Add vegetable stock and season to taste with salt and pepper. Reduce heat to medium and simmer for 25 minutes. The sweet potato should be very soft such that a piece can easily be sliced in half with a fork.

In a bowl, mix sour cream and horseradish.

Use a hand blender, blend potato mixture until smooth. Add horseradish cream mixture 1 tablespoon at a time, mixing each spoonful well.

Serve immediately. Add chopped chives or parsley and a dollop of sour cream to top if you prefer.

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