Roasted sweet potato and red pepper soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 to 3 lbs sweet potatoes about 5, peeled, cut into 2 inch chunks2 onions,sliced or chopped3 cloves garlic peeled (use 3 tsp chopped)2 tsp olive oil6 cups 25% less sodium chicken broth1/4 cup Light cream cheese spread plain2 tsp chopped fresh ginger root or currie to taste
heat oven to 400F Toss potatoes, red peper, onions and garlic with olive oil, spread onto foil covered baking sheet, bake 1 hour or until vegs are tender, spoon into large saucepan.
stir in broth, bring to boil on medium high heat. remove from heat coll slightly add to blender, in batches, with cream cheese spread, blend until smooth, return to saucepan.
cook on med heat until heated through, stiring occasionally. serve
Serving Size: makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIKOCLEMENT.
stir in broth, bring to boil on medium high heat. remove from heat coll slightly add to blender, in batches, with cream cheese spread, blend until smooth, return to saucepan.
cook on med heat until heated through, stiring occasionally. serve
Serving Size: makes 8 large servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIKOCLEMENT.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 581.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.3 g
- Protein: 4.4 g
Member Reviews