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Sweet Potato And Crab Soup

  • Yield: 6 servings


  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1 tablespoon flour
  • 2 cups diced sweet potatoes
  • 3 cups light stock or water
  • Salt and pepper
  • 2 tablespoons heavy cream
  • 1 cup lump crabmeat, carefully picked over for shells and cartilage
  • 2 tablespoons snipped chives


  • In a soup pot melt butter, add onion and carrot and sweat until tender. Dust vegetables with flour and stir until golden. Add sweet potatoes and stock and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender. Remove pot from heat and allow soup to cool slightly. Puree in a blender or food processor until smooth. Strain, if a fine soup is desired, and return to cleaned pot. Stir in cream and crab and season to taste with salt and pepper. Reheat soup just to simmering; do not boil soup. Just before serving add chives.

Recipe Details