• Cooking Time:
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  • 2 TBSP olive oil
  • 4 cups Sweet Potatoes, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 heads Shallots, chopped fine
  • 4 garlic cloves, large, smashed
  • 2 1/2 cups Chicken or vegetable broth
  • 1 1/2 cup Mango or Orange Juice
  • I prefer Mango, my brother likes Orange
  • 1 cup cream fresh, I use Casera from El Mexicano, grade A table cream
  • 3 TBSP chopped basil or coriander, depends on your tastebuds
  • Salt and Pepper to taste


  • Heat oil in large saucepan, add the shallots and garlic. Saute for approximately 5 minutes, stirring occasionally.
  • Add sweet potatoes and carrots, stock, juice and basil. Bring to a boil
  • Reduce heat to medium low or until mixture simmers. Cover and cook until potatoes and carrots are tender. 20 to 30 minutes
  • Using either an immersion wand, blender or food processor, puree mixture-that means smooth. Adjust liquid to your desired thickness by adding additional chicken stock.
  • Stir in the cream fresh (you can substitute yogurt but it changes the flavor) Season to taste. Garnish as you wish. I use lavender flowers, basil flowers even tomato or squash blooms. Salud

Categories: Bisque/Cream  Potato  Soup  Soup 
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