Creamy Sweet Potato With Ginger Soup

Recipe View Gather all your ingredients, ensuring they are prepped and ready to go.

Recipe View In a large, deep sauté pan, heat olive oil over medium-high heat until it shimmers. Add sweet potatoes and onion; sauté, stirring infrequently at first to allow for browning, then more frequently, until vegetables start to turn a beautiful golden brown. (7-8 minutes)

Recipe View Reduce heat to low, add butter, sugar, and garlic. Continue cooking until all vegetables are a rich, spotty caramel color, intensifying their sweetness. (about 10 minutes)

Recipe View Incorporate ginger, nutmeg, and cayenne pepper; continue to sauté until the spices release their fragrant aromas. (30 seconds to 1 minute)

Recipe View Introduce the broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are completely tender. (about 10 minutes)

Recipe View Employ an immersion blender directly in the pot, or carefully transfer to a traditional blender, to puree the soup until it achieves an exceptionally smooth consistency. (30 seconds to 1 minute) (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

Recipe View Return the pureed soup to the pan (or a soup pot). Add enough half-and-half to reach a soup-like consistency, thick enough to support a garnish. Season with salt and pepper to taste. Gently heat through, ladle into bowls, garnish with chopped honey-roasted peanuts, and serve immediately.