Eosinophilic Esophagitis Friendly Classic Sweet Potato Soup
Total time50 min
Prep time15 min
Cook time35 min
4.8(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper (optional)
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- ¼ cup heavy cream
Can be omittedheavy cream
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!