Sweet Potato Ginger Soup
- Heart Healthy
Here's a soup that's so light and tasty, you can serve it as a first-course to a hearty dinner. This soup gets its wonderfully creamy texture from the purèed sweet potatoes and soy creamer.
- 2 Tbsp olive oil
- 1 cup coarsely chopped Spanish onion
- 3 Tbsp minced fresh ginger
- 2 lbs sweet potatoes cut into 1-inch cubes
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 5 cups low-sodium chicken broth (gluten free if needed)
- 1/2 cup soy creamer
- 1 Tbsp packed light brown sugar
- Additional cinnamon, nutmeg and allspice for garnish
In a stockpot, heat olive oil over medium heat until hot. Add the onions and saute about 3 minutes, or until softened.
Add the ginger and sweet potatoes. Mix to coat and cook for 5 minutes, stirring occasionally until potatoes soften. Add the cinnamon, nutmeg and allspice and stir to combine.
Add 4 cups of chicken stock. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
Remove from heat and transfer soup to a food processor in batches. Pulse each batch until coarsely pureed and return it to stockpot. Add the remaining cup of stock and heat to a simmer over low heat. Add the cream and stir until just heated through (be careful not to over heat cream). Add the brown sugar and stir.
Serve immediately with a pinch of the extra spices as garnish, if desired.
Serving Size: 3/4 to 1 cup
Per Serving: Calories: 218, Fat: 7g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 271mg, Carbohydrates: 32g, Fiber: 4g, Protein: 6g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD