By Serious Eats
Step Aside Butternut Squash, There's Another Cozy Soup Full of Autumnal Flavor
Instructions
Prep:15minCook:1h 45min
This simple soup is made with roasted sweet potatoes, a splash of orange juice, and topped with crushed pistachios, olive oil, mint, scallions, and orange zest.
Updated at: Thu, 21 Nov 2024 10:14:13 GMT
Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories631.9 kcal (32%)
Total Fat39.9 g (57%)
Carbs62.6 g (24%)
Sugars16.9 g (19%)
Protein9.4 g (19%)
Sodium509.6 mg (25%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4 poundssweet potato
peeled and cut into 1/2-inch dice
6 tablespoonsvegetable oil
canola, or grapeseed, divided
kosher salt
4carrots
medium, peeled and diced
1onion
medium, chopped
5cloves garlic
crushed
2 sprigssage
optional
2 quartslow-sodium chicken stock
homemade or store-bought, or vegetable stock
1orange
1/4 cup fresh juice and 1 tablespoon freshly grated zest from, medium, divided
¾ cupshelled roasted pistachios
crushed in a mortar and pestle or food processor
2scallions
thinly sliced, white and light green parts only
2 tablespoonsfresh mint leaves
very thinly sliced
cayenne pepper
½ cupextra-virgin olive oil
Instructions
View on Serious Eats
↑Support creators by visiting their site 😊