sweet potato soup with cranberry coulis
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The cranberry coulis is a puree that can also be served over cake, fruit or ice cream. But, what a fall flavor for this soup.
method
Stove Top
Ingredients For sweet potato soup with cranberry coulis
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1 lbsweet potatoes, peeled, cubed
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1 conion, chopped
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1 lgtart cooking apple, peeled, chopped
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1 1/2 tspginger root, minced
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30 ozcanned navy beans, rinsed and drained
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3 cchicken broth
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1/2 tspmarjoram, dried
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salt and pepper, to taste
- CRANBERRY COULIS
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1 1/2 cfresh or frozen cranberries
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1 corange juice
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2-3 Tbspsugar
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1-2 Tbsphoney
How To Make sweet potato soup with cranberry coulis
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1Sauté sweet potatoes, onion, apple and ginger root in lightly greased pan, 5 minutes. Add beans, broth and marjoram; heat to boiling, reduce heat to simmer, covered, until vegetables are tender, 10-15 minutes.
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2Process with hand blender until smooth; season with salt, pepper and cayenne. Top ladled soup with a swirl of cranberry coulis when serving.
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3To make the coulis: Heat the cranberries and orange juice to boiling in a small saucepan; reduce heat to simmer; covered until cranberries are tender, 5-8 minutes. Add sugar and honey and blend with hand blender until smooth. (This can be served warm or at room temperature.)
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