Roasted Sweet Potato and Garlic Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lbs sweet potato, peeled and cubed1 head garlic, peeled and separated1 tbsp olive oil6 cups low-sodium chicken broth1/4 cup low-fat cream cheesesalt and pepper, to taste (not in nutritional information)
Preheat oven to 400 F.
Toss sweet potato cubes and garlic cloves with olive oil. Place on foil-covered baking sheet and bake 25-30 minutes or until sweet potato cubes are tender.
Spoon vegetables into a large saucepan. Add broth; bring to a boil over medium-high heat. Remove from heat; cool slightly.
Add soup mixture to blender or food processor container in batches with proportional portions of the cream cheese; cover. Blend until smooth. When all batches have been blended, return mixture to saucepan.
Cook over medium heat until heated through, stirring occasionally. Season with salt and pepper. Serve hot.
Sometimes I serve this with green onions or chives on top, or even fat-free sour cream depending on the tastes of the people I'm feeding, but those are not included in the recipe.
Makes 10 servings of approximately 1 cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user PERIDRAGON.
Toss sweet potato cubes and garlic cloves with olive oil. Place on foil-covered baking sheet and bake 25-30 minutes or until sweet potato cubes are tender.
Spoon vegetables into a large saucepan. Add broth; bring to a boil over medium-high heat. Remove from heat; cool slightly.
Add soup mixture to blender or food processor container in batches with proportional portions of the cream cheese; cover. Blend until smooth. When all batches have been blended, return mixture to saucepan.
Cook over medium heat until heated through, stirring occasionally. Season with salt and pepper. Serve hot.
Sometimes I serve this with green onions or chives on top, or even fat-free sour cream depending on the tastes of the people I'm feeding, but those are not included in the recipe.
Makes 10 servings of approximately 1 cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user PERIDRAGON.
Nutritional Info Amount Per Serving
- Calories: 94.8
- Total Fat: 2.6 g
- Cholesterol: 3.4 mg
- Sodium: 391.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.7 g
- Protein: 3.2 g
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