Alert Header goes here

Rutland Regional Medical Center

Be sure the class of "ShowPanel" is added to the div of "AlertPanel" or the panel will not show.

An image can be added. Be sure to add the class of "Left" or "Right" if the text should flow around it.

Lorem ipsum dolor sit amet, consectetur adipisicing elit. Itaque hic eos quasi nisi adipisci voluptas maxime placeat atque fugiat doloremque sint modi necessitatibus ea impedit laborum, distinctio, totam, quo nihil.

Skip to Content

Sweet Potato Ginger Soup

  • DiabeticSweet potato ginger soup
  • Gluten-Free
  • 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.

Ingredients:

  • 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

Directions:

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.

Nutrition Facts:

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


Copyright 2017 © Baldwin Publishing, Inc. All rights reserved.  Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
Learn more about Baldwin Publishing Inc. editorial policy, privacy policy and sponsorship policy.
No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.

RUTLAND REGIONAL MEDICAL CENTER160 Allen Street, Rutland, VT 05701802.775.7111

© 2019 Rutland Medical Center