Are you looking for a new and exciting twist on a traditional sweet potato soup recipe? Look no further than this Creamy Cajun Sweet Potato Soup with Crab. This delicious soup is bursting with flavor, thanks to a homemade seasoning blend that adds a spicy Cajun kick to its creamy sweet potato base. Topped with imitation crab meat and crunchy diced celery, this soup is sure to become a new spicy weeknight favorite.

For two people who aren’t so adventurous or daring when it comes to eating spicy foods, B.O.B. Bob and I sure have been consuming a lot of them lately. It seems like, after each meal, our lips always seem to be annoyingly tingly from the spicy heat caused by either crushed red pepper flakes, hot sauce, chili powder, or ground cayenne. Y’all, I swear I keep on adding less and less spice to my recipes, however, they just continue to get spicier and spicier. I’m not sure what the heck is going on and quite honestly it’s getting pretty annoying to continually have to keep McKenna away from our food to prevent her from catching her little mouth on fire. That wee kitty has a bad habit of sneaking up on your plate without you even noticing her before it’s too late. So far, she hasn’t gotten into anything too terrible, however, I do not doubt that there will eventually come a day when she finally eats something so gosh darn spicy that her mouth is going to be on fire for days.

Ingredients:

• 2 Large Sweet Potatoes, Peeled & Diced
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 2 Teaspoons Paprika
• 1 1/2 Teaspoons Dried Oregano
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Ground Cayenne
• 1 Cup Half and Half
• 1 (8-oz.) Package Flake Style Imitation Crab Meat
• Finely Diced Celery
• Freshly Ground Black Pepper

Directions:

1. Place the sweet potatoes, broth, paprika, oregano, thyme, garlic powder, onion powder, salt, pepper, and cayenne into a large stock pot or Dutch oven.
2. Stir to combine and bring to a boil over high heat.
3. When the soup comes to a boil, decrease the heat to medium and cover with a lid. Cook for 20 minutes.
4. Decrease the heat to low. Add the half and half. Stir to combine and allow to cook for 5 minutes uncovered.
5. In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the stock pot or Dutch oven.
6. Salt to taste.
7. Shred the crab meat with your hands or roughly chop it with a knife.
8. Garnish each bowl of soup with crab meat, diced celery, and freshly ground black pepper.

Suggestions:

• This recipe will yield 4 smaller-sized bowls of soup. If you would like to stretch this soup further, feel free to add another 2 cups of chicken broth or additional half and half.
• Serve this soup with these Flaky Chive Biscuits, these Crecent-Wrapped Cinnamon Apple Slices, or these Dainty White Pepper Biscuits.
• I used imitation crab meat for this recipe, however, you could use real crab meat as well.
• I did not add a lot of salt to this soup because there is quite a bit of sodium in the crab meat.
• The diced celery in this recipe adds color, flavor, and texture. If you don’t have celery, try adding a 1/2 teaspoon of celery seed to the soup while it cooks. You can use as much or as little celery as you choose.

Improvements:

• Replace the imitation crab meat in this recipe with steamed shrimp.
• For a richer Cajun soup, use heavy whipping cream instead of half and half.
• If you prefer an even spicier soup, add an additional 1/2 teaspoon of ground cayenne.
• CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.
• CLICK HERE to see all of our other amazing fish and seafood recipes.

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Yum

Creamy Cajun Sweet Potato Soup with Crab

Ingredients:

• 2 Large Sweet Potatoes, Peeled & Diced
• 1 (32-oz.) Carton Low-Sodium Chicken Broth
• 2 Teaspoons Paprika
• 1 1/2 Teaspoons Dried Oregano
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Ground Cayenne
• 1 Cup Half and Half
• 1 (8-oz.) Package Flake Style Imitation Crab Meat
• Finely Diced Celery
• Freshly Ground Black Pepper

Directions:

1. Place the sweet potatoes, broth, paprika, oregano, thyme, garlic powder, onion powder, salt, pepper, and cayenne into a large stock pot or Dutch oven.
2. Stir to combine and bring to a boil over high heat.
3. When the soup comes to a boil, decrease the heat to medium and cover with a lid. Cook for 20 minutes.
4. Decrease the heat to low. Add the half and half. Stir to combine and allow to cook for 5 minutes uncovered.
5. In several small batches, blend the soup until smooth in a traditional blender, or use an immersion blender to blend the soup inside the stock pot or Dutch oven.
6. Salt to taste.
7. Shred the crab meat with your hands or roughly chop it with a knife.
8. Garnish each bowl of soup with crab meat, diced celery, and freshly ground black pepper.

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When it comes to Mardi Gras food, po’ boy sandwiches, jambalaya, and shrimp étouffée are the norm. However, this unique Mardi Gras recipe round-up is a bit more creative. You’ll find recipes like muffuletta empanadas and king cake croissants, not to mention several Cajun soup, stew, and chowder recipes. If you’re looking for unique and creative Cajun Mardi Gras recipes, we’ve totally got you covered. CLICK HERE for the recipes.

Please make sure to check out the other great “It’s Hot and Spicy Food Day!” recipes below. A huge thanks to A Kitchen Hoor’s Adventures for hosting this Foodie Holiday International Hot & Spicy Food Day event.

• Carne Guisada (Mexican Beef Stew) from Palatable Pastime
• Chicken Buffalo Dip from A Day in the Life on the Farm
• Creamy Cajun Sweet Potato Soup with Crab from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Mole Sauce from A Kitchen Hoor’s Adventures
• Spicy Cabbage Masala from Snehas Recipe
• Spicy Stir-Fried Beef with Carrots, Celery, and Chiles from Karen’s Kitchen Stories
• Xnipec Salsa from Magical Ingredients