Spicy Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 163.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 694.4 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 4.1 g
- Protein: 3.6 g
View full nutritional breakdown of Spicy Sweet Potato Soup calories by ingredient
Introduction
A soup that not only tastes great but is good for you! The smooth texture appeals to the picky eater. A soup that not only tastes great but is good for you! The smooth texture appeals to the picky eater.Number of Servings: 8
Ingredients
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• 2 tbsp. Becel Margarine with Olive Oil (or other margarine)
• 2 cups thinly sliced onion
• 4 garlic cloves, minced
• 2 tsp. paprika
• 1 tsp. ground coriander
• 2 tsp. cayenne pepper
• 5 cups sweet potato, peeled and cubed
• 8 cups prepared chicken broth
• 14 oz. can of cream style corn
• Pepper to taste
Garnish with fresh chives.
Directions
1.Melt margarine in large soup pot or Dutch oven on medium. Add onion, cook uncovered for 5 to 10 minutes, stirring often until softened (do not brown).
2.Add garlic, paprika, coriander and cayenne pepper; continue to heat and stir for about 1 to 2 minutes until fragrant.
3.Add sweet potatoes and toss until coated.
4.Add broth and stir. Increasing heat bring to a boil.
5.Reduce heat to medium low, cover and simmer for 25 to 30 minutes stirring occasionally until sweet potatoes are tender.
6.Remove from heat, let stand for 5 minutes.
7.Process mixture in 2 batches, in a food processor, or blender until smooth.
8.Return to pot.
9.Add corn and pepper. Stir and return to a boil on medium high.
10.Continue to heat and stir until heated through.
Ladle soup into bowls, sprinkle chives over the top. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user WEEBLE-WOBBLE.
2.Add garlic, paprika, coriander and cayenne pepper; continue to heat and stir for about 1 to 2 minutes until fragrant.
3.Add sweet potatoes and toss until coated.
4.Add broth and stir. Increasing heat bring to a boil.
5.Reduce heat to medium low, cover and simmer for 25 to 30 minutes stirring occasionally until sweet potatoes are tender.
6.Remove from heat, let stand for 5 minutes.
7.Process mixture in 2 batches, in a food processor, or blender until smooth.
8.Return to pot.
9.Add corn and pepper. Stir and return to a boil on medium high.
10.Continue to heat and stir until heated through.
Ladle soup into bowls, sprinkle chives over the top. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user WEEBLE-WOBBLE.
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